0 Picture
Ingredients
- 1 tsp. olive oil
- 12 oz. boneless pork shoulder, trimmed & cut into 1/2 inch pieces
- 1 cup chopped onion
- 4 garlic cloves, minced
- 1 1/2 tsp. ground cumin
- 1/2 tsp. ground red pepper
- 1/2 cup beer
- 2 cups unsalted chicken stock
- 1/2 cup salsa verde
- 1 28-oz can hominy - drained
- 1/4 cup cilantro leaves
- 4 radishes - sliced
- 4 lime wedges
Details
Preparation
Step 1
Heat a dutch oven over medium-high heat. Add oil, swirl to coat. Add pork; saute 5 minutes, turning to brown on all sides. Remove pork from pan, reserving 1 Tbsp. drippings in pan. Add onion to pan; saute 4 minutes, stirring occasionally. Add garlic, saute 1 minutes, stirring constantly. Return pork to pan; stir in cumin and pepper; Add beer, bring to a boil. Cook until liquid almost evaporates (about 9 minutes).
Add chicken stock, salsa, hominey; bring to a boil. Cover, reduce heat, and simmer 1 hour and 110 minutes or until pork is very tender, stirring occasionally. Ladle about 1 1/3 c. soup into each of 4 bowls. Top each serving with 1 Tbsp. cilantro leaves and 1 sliced radish. Serve with lime wedges.
Review this recipe