Mexican Pork Soup Recipes

Steps:

• In a large pan.
• Saute onions in lard or bacon drippings until clear.
• Add garlic and spices and cook another two minutes.
• Add meat, green chili, rinsed hominy and beans.
• The beans are not traditional but we like them.
• Cook another two minutes.
• Pour stock over all.
• Add salt to taste.
• Simmer, covered, about 1hour.
• Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.
• I serve this with large corn chips and cold melon.

Steps:

• Trim fat from pork.
• Cut pork into 1/2-inch pieces.
• In a large saucepan heat oil.
• Brown pork, half at a time, in hot oil over medium-high heat.
• Remove pork from saucepan; set aside.
• Add onion and garlic to drippings in pan.
• Cook over medium heat until tender.
• Drain fat and return all pork to saucepan.
• Stir in broth, undrained tomatoes, oregano, cumin and black pepper.
• Bring to boiling; reduce heat.
• Cover and simmer for 1 hours
• Stir in hominy, carrots, and celery.
• Return to boiling; reduce heat.
• Cover and simmer for 20 - 30 min more or until vegetables are tender.
• Garnish with shredded cheese.

Steps:

• Set up a large pot of boiling water. Add the red wine vinegar, garlic head halves, 1/2 cup salt, 4 of the bay leaves and 1 bunch of thyme. Bring back to a boil, then add the tripe. Simmer for 25 to 30 minutes. Remove the tripe from the water and slice into strips; set aside.
• Add 2 cups of water to a small saucepan. Add the dried guajillo chiles and turn on the heat. Bring to a boil, then turn off the heat and allow to rehydrate for 10 minutes. Add the contents of the pan into a blender and puree until smooth. Set aside.
• Preheat a grill pan to high heat. Add the corn and char on all sides, 5 to 7 minutes. Cut the kernels from the cobs and set aside.
• Season the pork shoulder with salt. Heat a large saute pan with 2 tablespoons of the extra-virgin olive oil. Sear the pork shoulder, in batches, until brown on all sides. 5 to 7 minutes.
• Coat a large Dutch oven generously with remaining 2 tablespoons extra-virgin olive oil and turn on the heat to medium high. Add the onion, minced garlic and jalapeno and saute until the onion is translucent, 5 to 7 minutes. Add the cilantro stems, lime zest and juice and 2 cups of the chicken stock. Reduce for 5 minutes.
• Add the tomato paste, remaining 3 bay leaves, remaining 1 bunch thyme tied with string and the remaining chicken stock. Bring to a boil, then reduce to a simmer. Add the coriander, cumin, sliced tripe and 1/2 cup of the pureed guajillo chile mixture to the soup. Add the seared pork shoulder and squash. Simmer the soup on medium to medium-low heat, about 30 minutes. Finish the soup with half the charred corn and 2 tablespoons of the pureed guajillo chiles.
• Set up a deep fryer with canola oil and heat to 350 degrees F. Fry the corn tortillas until crispy, 3 to 4 minutes. Remove to a paper towel-lined plate. Season with salt.
• Crush the toasted pumpkin seeds and mix with the pumpkin oil.
• Ladle the soup into bowls. Garnish with the remaining charred corn, crispy tortillas, pumpkin seeds and oil and cilantro leaves.

Steps:

• Brown the pork:In a large saucepan over medium-high heat, warm 1 Tbs. of the olive oil. Working in batches if needed to avoid crowding, add the pork and cook until golden brown on all sides, about 6 minutes. Using a slotted spoon, transfer to a plate.
• Simmer the soup: Reduce the heat to medium and warm the remaining 1 Tbs. oil. Add the onion, garlic, chilies and rice and stir to coat with the oil. Add the broth and bring to a boil. Reduce the heat to low, cover and simmer until the rice is tender, about 15 minutes.
• Finish the soup:Return the pork to the pan, stir in the cilantro and lime juice, and cook until the pork is cooked through, about 5 minutes. Season with salt and pepper. Ladle into bowls and serve immediately.

Steps:

• This recipe requires a simple prep.
• Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
• I boil my ancho chilies in a separate small pot for the garnish part(read below).
• Now you are ready to cook.
• Place the meat in a large saucepan and just cover with lightly salted water.
• Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
• Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
• Remove meat and broth, reserving both.
• Saute the remaining chopped onion and garlic in oil until translucent.
• Add the remaining spices, stir for a minute.
• Cut the reserved pork into 1 inch cubes and add to the pan.
• Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).
• Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
• If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
• Degrease the stew, taste for salt, and serve in soup bowls.
• This is a delicious recipe and well worth the effort to make.
• Garnishes that are always served with are:.
• lots of lime/lemon wedges.
• sliced radishes.
• chopped cilantro.
• Shredded cabbage(not red).
• fresh/ packaged fried corn tortillas.
• When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!

Steps:

• Combine garlic, brown sugar, salt, lime juice, chili powder, cumin, cayenne, black pepper, and cinnamon in a large zip-top bag. Add cubed pork and toss to coat. Refrigerate for at least 2 hours.
• Heat oil in a large pot over medium-high heat. Add onion and saute until translucent, about 5 minutes. Stir in pork and cook until browned on all sides, 5 to 7 minutes.
• Pour chicken broth into the pot and bring to a boil. Reduce heat and let simmer for 20 minutes. Add tomatillos, Anaheim chiles, and olives. Stir, cover, and let simmer for another 20 minutes. Stir in cabbage; cover and simmer for 20 minutes more.

Steps:

• In a large heavy saucepan, brown and crumblepork. Stir in onion and garlic, cook and stir until onion is soft, about 3 minutes. Stir in all remaining ingredients and bring to a boil, lower heat and simmer about 10 minutes. Serve it with love. Enjoy.

Steps:

• In a large skillet that has been coated with cooking spray, brown pork and garlic. Add onion, saute until tender. Stir in tomatoes, chilies, cilantro, oregano and bay leaves; cover and simmer for 40 minutes or until pork is tender and no longer pink., In a bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened. Discard bay leaves.

Steps:

• Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.
• Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.
• Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain.
• Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.
• Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.
• Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.
• Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.