[MED] 4 min
[LOW] 120 min + 10 min
1 tablespoon olive oil
½ medium onion, cut into 3 thick slices
3 whole dried ancho chilies, stemmed and seeded
2 whole dried guajillo chilies, stemmed and seeded
1 lb pork shoulder or butt, boneless, cut into 1 ½" blocks
2 cloves garlic, chopped
2 teaspoons kosher salt
1 teaspoon ground cumin
½ teaspoon dried oregano
4 cups chicken broth
1 (25 oz) can white hominy, drained and rinsed
Cilantro, chopped onions, avocados and lime wedges
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread olive oil evenly and grill onions for about 2 minutes on one side. Add chilies and grill the other side of onions for another 2 minutes, or until charred and softened.
Add in pork, garlic, salt, spices and 4 cups of chicken broth. Cover and simmer over [LOW] heat for 120 minutes. Once cooked, transfer meat to a plate and shred into bite-size pieces using two forks.
Remove the chilies and puree the soup using a blender and return to the pot together with the shredded meat.
Add hominy, cover and simmer over [LOW] heat for another 10 minutes.
Garnish with cilantro, chopped onions, avocados, lime wedges and serve.
Charring onions and chilies adds deeper flavor to the soup.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.