Mexican Vegetable Pork Soup Recipe
Photo source: Grandmother's Kitchen
This traditional Pre-Columbian soup is a delicious mix of seasonings and meat(or vegetarian) that is still popular and served in Mexico and elsewhere.
25-30 Red Chili Pods 4-5 Cloves of Garlic
1-2 tablespoons oil
Salt & Pepper
Rubber Gloves (for peeling chili)
Avocados, cabbage, onion, radish, tostadas, creme, tomatoes.
Put salt and pepper on both sides of your pot roast.
Add 1-2 tablespoons into pot and turn on medium high heat. Once hot, add your roast & sear on all sides.
Once the roast is seared on all sides add garlic salt, cover with water and cook until done.
Place your rubber gloves on and start peeling your chili, removing all/most of the seeds. Add your chili into a pot and cover with water. Boil chili on medium heat until it’s soft.
Strain the chili and rinse with cold water.
Add chili & garlic into blender with a cup of juice from the roast and blend until smooth.
Remove roast from pot keeping juices and shred.
Add roast, hominy and chili into pot and warm through.
Serve up with avocados, cabbage, radish, onions, tostadas, creme.