This traditional Mexican soup is made with hominy, pork, chilies, onions, and our El Jefe taco sauce. Enjoy on any cold winter nice.
- 3 LB – Pork Shoulder, boneless
- 4 Clove - Garlic
6 C – Chicken Broth/Stock
- 2 Can – Hominy (29oz)
1 C – El Jefe Taco Sauce
- 12 – Guajillo Chiles
- 1 - Onion
- Cut off the tops of the chiles and remove as many of the seeds as you can.
- Place a pot of water on the stove. Dice the onion and add it to the water along with the dried chiles.
- Bring the water to a boil and the remove it from the heat. Cover and let the chiles steep for 15 minutes.
- Dice the pork into bite sized pieces.
- Heat a stock pot over medium/high heat. Add the pork to the pan and sear.
- Add garlic and cook for 2-3 minutes until fragrant.
- Drain the hominy and add it to the pot along with the chicken broth.
- Bring to a simmer.
- Once the chiles are softened, remove the chiles and the onions. Place them in a blender with ¾ cup of the steeping liquid and blend until smooth.
- Using a fine strainer, strain the chile paste into the soup.
- Discard the waste.
- Add El Jefe to the soup and simmer until the pork is tender.
- Serve with your favorite toppings. Cabbage, sliced radish, cilantro and diced onion.