A spicy green chile broth is the base for this delectable soup. Pork, vegetables and hominy make it filling and lime juice brightens it up.
2 tbsp. vegetable oil
2 medium onions, chopped
6 garlic cloves, minced
7 cups chicken stock
2 1⁄2 cups canned hominy, drained
4 cups kale, chopped
4 cups pork shoulder, cubed, braised
4 cups tomatillos, blanched
4 poblanos, roasted, peeled
8 oz. queso fresco, grated
Lime wedges, chopped red onion, cilantro, as garnish
1. In large saucepan, heat oil and sauté onions until translucent. Add garlic and sauté an additional 2-3 min.
2. Add stock, hominy, kale and pork. Reduce heat and simmer about 20 min. Puree tomatillos with chiles; add to stock and bring to boil. Reduce and cook 5- 10 min.
3. Season to taste. Garnish with cheese, lime wedges, chopped onion and cilantro.