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Pork and Hominy Stew with Roasted Anaheim Chiles
PAIR WITH
Homemade Corn Tortillas
(PAGE 140)
Hominy (large dried corn kernels) add buttery, popcorn flavor and chewy texture to the tangy Mexican soup known as
posole.
Instead of browning tough pork shoulder and simmering it for hours, as is traditional, I broil pork tenderloin and add it at the end. A few mild Anaheim chiles added to the broiler pan lend the soup a smoky-spicy base note. You can make this soup vegan by omitting the pork and substituting vegetable broth for the chicken broth. Add a few red potatoes to the pot with the hominy
.
Corn tortillas
(see page 140)
are a traditional accompaniment; the corny flavor of the masa and the hominy work well together
.
SERVES
6
ACTIVE TIME
20
MINUTES
TOTAL TIME
40
MINUTES
1 lb [455 g] pork tenderloin
4 medium green Anaheim chiles
2 Tbsp extra-virgin olive oil
Sea salt
Freshly ground black pepper
1 medium yellow onion, finely chopped
1 large carrot, peeled and thinly sliced
4 medium garlic cloves, minced
2 tsp ground cumin
1 Tbsp chopped fresh oregano, or
1
/
2
tsp dried Mexican oregano
1
1
/
2
tsp ground coriander
5 cups [1.2 L] chicken broth
(see page 17)
One 15-oz [425-g] can white hominy, drained
One 12-oz [340-g] can tomatillos, drained and chopped
3 Tbsp chopped fresh cilantro
2 Tbsp freshly squeezed lime juice
1 large avocado, pitted, peeled, and diced
3 large radishes, thinly sliced
1.
Adjust the oven rack so it is 6 in [15 cm] below the heating element and preheat the broiler.
Line a rimmed baking sheet with aluminum foil.
Trim the tough, silvery white co
Cut the tenderloin into
1
/
2
-in [12-mm] cubes.
2.
Arrange the pork on one side of the prepared baking sheet in a single layer and arrange the chiles on other side.
Drizzle the pork with 1 Tbsp of the olive oil, and sprinkle with
1
/
2
tsp salt and
1
/
2
tsp pepper.
Broil, stirring the pork and flipping the chiles once, until the chiles are charred and the pork is lightly browned, about 10 minutes (the pork will finish cooking in the soup).
3.
While the pork and chiles are broiling, heat the remaining 1 Tbsp of olive oil in a large soup pot or Dutch oven over medium-high heat.
Add the onion and carrot and sauté until the onion is tender, about 5 minutes.
Add the garlic, cumin, oregano, and coriander and cook, stirring constantly, for 30 seconds.
Add the broth, hominy, and tomatillos to the pot and stir to combine.
Cover, reduce the heat to low, and simmer gently while working on the chiles.
4.
When the chiles are ready, pull off the stems and cut the chiles in half lengthwise.
Scrape away and discard the skins and seeds.
Chop the chiles and add them to the pot, along with the pork and any accumulated juices from the baking sheet.
5.
Cover and simmer gently over low heat until the flavors have melded, 10 to 15 minutes.
Add the cilantro and lime juice and season with salt and pepper.
6.
Serve the soup garnished with the avocado and radishes.
GET AHEAD:
Store the cooled soup (without the avocado or radishes) in airtight containers or zip-top plastic freezer bags in the refrigerator for up to 3 days or in the freezer for up to 3 months. Defrost overnight in the refrigerator, and reheat the soup gently or the pork will become tough. The soup may become spicier with time; add additional broth while reheating if necessary.