Ancho Pork and Hominy Soup

By sunriseko

Ingredients

• 2 1/2 T. ancho chile powder
• 2 1/2 t. dried oregano
• 2 t. smoked paprika
• 1 1/2 t. ground cumin
• 1 t. kosher salt
• 2 lbs. pork tenderloin cut into 3/4 inch pieces
• 3 T. olive oil, divided
• 1 large yellow onion, finely chopped
• 2 small green bell peppers, cored, seeded, and finely chopped
• 4-5 garlic cloves, minced
• 2 qts. chicken broth
• three 15 oz. cans white hominy, drained
• 1 28 oz. can diced tomaoes, with juice
• 1 16 oz. bag frozen sweet corn
• Tortilla chips or Cornbread Muffins

Details

Servings 8

Preparation

Step 1

In a large bowl, combine the ancho chile powder, oregano, paprika, cumin, and salt. Set 1 1/2 t. of the spice mixture aside and add the pork to the remaining spice mixture. Toss to coat well and let stand for 15 minutes.

Place a large,heavy soup pot over medium high heat and add 2 T. of the oil. Add the seasoned pork and cook, stirring occasionally, until browned, about 5 minutes. Remove the pork from the pot and set aside.

Add the remaining T. of oil to the pot and reduce the heat to medium low; add the onion and bell peppers and cook, stirring occasionally, until tender, 6-8 minutes. Add the garlic and cook, stirring, for 1 minute more. (If the spices stock to the pot, add a little of the broth to help deglaze the spices.)

Return the pork to the pan and stir in the reserved spice mixture, broth, hominy, tomatoes, and corn. Bring the soup to a boil, then reduce the heat and simmer gently, uncovered, until nice and thick, about 45 minutes.

Serve with cornbread muffins or tortilla chips.