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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Comfort food, Mexican-style. Ingredients:
1 teaspoon olive oil |
12 ounces boneless pork shoulder, trimmed and cut into 1/2-inch pieces |
1 cup chopped onion |
4 garlic cloves, minced |
1 1/2 teaspoons ground cumin |
1/2 teaspoon ground red pepper |
1/2 cup beer |
2 cups unsalted chicken stock (such as swanson) |
1/2 cup salsa verde |
1 (28-ounce) can hominy, drained |
1/4 cup cilantro leaves |
4 radishes, sliced |
4 lime wedges |
Directions:
1. Heat a Dutch oven over medium-high heat. Add oil; swirl to coat. Add pork; sauté 5 minutes, turning to brown on all sides. Remove pork from pan, reserving 1 tablespoon drippings in pan. Add onion to pan; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, 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).
2. Add chicken stock, salsa, and hominy; bring to a boil. Cover, reduce heat, and simmer 1 hour and 10 minutes or until pork is very tender, stirring occasionally. Ladle 1 1/3 cups soup into each of 4 bowls. Top each serving with 1 tablespoon cilantro and 1 sliced radish. Serve with lime wedges.
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