- ¾ pounds pork or chicken, boneless
- ½ onion, chopped
- 2 garlic cloves, minced
- 1½ cups canned hominy, drained
- 1 cup red enchilada sauce
- 1 tablespoon chipotle peppers in adobo sauce, seeds removed and pureed
- ½ tablespoon Mexican oregano
- ½ tablespoon cumin
- 1½ quarts chicken stock
- 2 corn tortillas, fried
- Salt and pepper
- 1½ limes, juiced
1. In a large soup pot, begin by browning all of the meat. Add onions and continue to sauté. When the onions begin to brown, add the garlic and hominy. Add the enchilada sauce and pepper paste and continue to sauté and brown for flavor development. Be careful not to scorch the pan at this point. Add the oregano and cumin. Deglaze the pan with chicken stock. Bring soup to a boil and reduce down to a simmer.
2. Blend some of the liquid and fried tortillas in a blender or food processor. Add the tortilla mixture back to the main pot. This is to give the soup body. Continue to simmer the soup for another 15 to 20 minutes. Adjust seasoning with salt, pepper and lime juice to taste. Serve with chopped cilantro, diced raw onions, a pinch of Mexican oregano, sour cream and lime wedges.
This recipe is served at Meat & Cheese Restaurant & Farm Shop in Aspen. Recipe courtesy of Chef David Wang.