Ingredients
1 dried chile (i.e., pasilla, Hatch - to taste)
1 cup + 3 cups chicken broth
2 tablespoons canola oil
2 pounds pork stew meat, cut into 1-inch cubes
1 (15-ounce) jar HERDEZ® Salsa Verde
1 large onion, diced
2 minced garlic cloves
1 bay leaf
2 teaspoons dried Mexican oregano
1 tablespoon ground cumin
1 (4.25-ounce) can diced green chilies
1 (28-ounce) can hominy
Fresh chopped cilantro, onions and cheese for garnish
Preparation
Soak the dried chile in boiling water for 20-30 minutes or until softened; drain well. Remove the stem from the chile and place the hydrated chile in a food processor with 1 cup of chicken broth. Purée until smooth. Set aside.
In a good-sized pot, add the canola oil and heat med-high until hot. Then add the pork cubes, cooking until just slightly browned. (OPTIONAL: add a couple of tablespoons of fine corn flour or masa harina to “soak up” the little bit of oil. This will also thicken up the finished soup a bit.) Add the puréed chile and the rest of the remaining ingredients to the pot. Cover and simmer on med for about 4 hours, stirring occasionally. Remember to remove the bay leaf before serving.
Spoon soup into bowls, adding some cilantro, chopped onion, shredded cheese, or maybe some crumbled queso fresco (like a Queso Blanco Panela or a Queso Oaxaca to twist it up!
