This hearty soup takes its name from one of its core ingredients: hominy. Combined with chiles, pork, stock and spices, this stew is simple yet packed with flavor.
Cut the pork into cubes approximately 3/4" (2 cm) thick. Reserve in the fridge until needed.
Add the oil and preheat the pan to 390°F/198°C (medium).
Add the onions and garlic and char for 7 minutes and 30 seconds without stirring. A nice dark color will help with the overall flavor of the soup.
Add the dry chiles into the pot with the onion and garlic and cook for 2 minutes, stirring occasionally.
Add the water and cook for 5 minutes.
Remove from the heat and transfer the soup base to a blender.
Blend on high until the base reaches a smooth consistency. Set aside. Wash the pot before continuing with the recipe.
Add the oil and preheat the pan to 435°F/223°C (medium-high).
Add some of the diced pork, making sure not to overcrowd the pot. Cook for 2 minutes and 50 seconds.
Flip the pieces of pork and continue cooking for 2 minutes and 50 seconds.
Remove the seared pork to a paper towel lined plate or tray. Repeat the cooking process until all of the pork is seared. Drain any excess fat before continuing with the recipe.
Add the oil and preheat the pot to 300°F/148°C (medium-low).
Once preheated, add the onion and garlic to the pot and cook for 3 minutes, stirring occasionally.
Add the soup base, stock, and seared pork back into the pot and stir to combine.
Add the oregano and salt. Cover the pot with a tight fitting lid.
Reduce the temperature to 215°F/101°C (low) and cook the soup for 1 hour and 30 minutes. Stir occasionally, always returning the lid back on the pot.
After 1 hour and 30 minutes, add the hominy, salt, and black pepper, and stir to incorporate. Return the lid on the pot.
Finish cooking the soup for 15 minutes. Stir occasionally, always returning the lid back on the pot.
Remove from the heat and ladle the soup into individual bowls. If desired, garnish with lime, cilantro, sour cream, green cabbage, radish, red onion, and avocado.
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