Many years ago, I tasted this delicious stew at a Cinco de Mayo celebration at a church in South Dakota. The flavors were very delicate, it almost tasted like a tamale, but in soup form.
Since we butchered a pig a couple of weeks ago, and made some homemade stock, I was inspired to try to create that soup. This isn't a spicy stew, like my Pork Chile Verde. And different versions have various garnishes, I have learned from my research, so you could also add cabbage, green onions or sour cream. But I thought it was excellent just like this. And the smell of it cooking nearly drove my husband to tears.
You could do this in the crock pot as well, the pork would become even more tender.
1 tablespoon olive oil
1 pound pork roast, cut into 1 inch cubes
2 tablespoons ancho chile powder
2 small onions, diced
3 cloves garlic, minced
2 poblano peppers, diced
1 large jalapeno, diced
4 cups pork stock
1 tablespoon cumin
1 teaspoon dried oregano
1/4 teaspoon cloves
2 teaspoons salt
1 large can (28 ounces) white hominy, drained
Chopped fresh cilantro
Heat olive oil in large stock pot. Add pork, and sprinkle with the ancho chile powder. Saute until pork is browned slightly, and remove meat from pot. Saute onions and garlic until soft, then add peppers and saute another 5 minutes. Add pork back into pot, along with stock, and spices. Bring to a boil, then add the hominy. Reduce to a simmer, and cook for 1 1/2 hours until pork is very tender. Serve with desired garnishes.