This dish originated in Jalisco, Mexico, and is traditionally served at Christmas
time. It is a thick, hearty soup that's served in a bowl with cool salad toppings
and a squeeze of lime juice. Accompany with warm flour or corn tortillas.
- 1 tablespoon vegetable oil
- 1 cup chopped yellow
- 2 cloves garlic, minced
- 2 pork steaks (about 1 1/2 pounds), cut into
- 1 (15 ounce) can hominy, rinsed and drained
- 1 (8 ounce) can tomato
- 1 cup rich chicken stock or canned low-sodium chicken broth
- 1 tablespoon
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Freshly ground pepper, to taste
- 1/2 cup chopped fresh cilantro
- Lime wedges for garnish
- Flour or corn tortillas, warmed
- Shredded fresh cabbage
- Sliced radishes
white cheese (queso fresco)
- Chopped green onions
- Diced avocados
- Heat oven to 350 degrees F (180 degrees C).
- In a Dutch oven over medium-high heat, warm oil. Add onion, bell pepper,
garlic and pork and sauté until vegetables are tender and pork is browned, 6
to 7 minutes.
- Stir in hominy, tomato sauce, stock, seasonings and cilantro.
- Bake uncovered, until meat is tender and flavors are blended, about 40 minutes.
- Garnish with lime and serve with tortillas.
- Pass around toppings in small