This thick soup is hearty enough to serve as a main course. Traditionally served at Christmastime in Mexico, try making it for the holidays for your family.
1/4 cup vegetable oil
1 garlic clove, finely chopped
1/2 pound pork butt
1/4 cup all-purpose flour
1/2 cup chopped onion
1 (15.5-ounce) can pinto beans, drained and rinsed
2 (14.5-ounce) cans hominy, drained and rinsed
1/4 cup chopped carrot
1/4 cup chopped celery
1/4 cup chopped green chile pepper
1 tablespoon cayenne pepper
3 cups chicken broth
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 teaspoons dried oregano
1/4 cup chopped onion
1/4 cup chopped cilantro
- Heat oil in a saucepan over medium heat. Cook garlic in oil.
- Cut the pork butt into 1/2-inch cubes. Coat pork with flour. Cook the pork, stirring occasionally, in the oil until brown. When done, remove and drain. Set aside. Using same pan, add onion and cook until tender.
- Stir in pinto beans, hominy, carrot, celery, chili peppers, cayenne pepper and chicken broth. Heat to a boil; reduce the heat, cover and simmer for 10 minutes.
- Stir in the pork, salt, and pepper into the vegetable mixture. Heat to boiling; reduce the heat, cover, and simmer for 30 minutes.
- Sprinkle individual servings with chopped onion and chopped cilantro.
Makes 4 servings.