Around the World in 30 Soups: This month we’re collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today’s stop: Mexico.
Ingredients
8 large dried ancho chiles, stemmed and seeded
2 cloves garlic
1 large white onion, roughly chopped
1 1/2 teaspoons dried Mexican oregano
1 teaspoon cumin seeds
Salt
Cheesecloth and kitchen twine
1/2 yellow onion
2 cloves garlic
8 sprigs cilantro
2 bay leaves
4 pounds boneless pork shoulder, trimmed and cut into 1-inch cubes
Place the chiles in a heatproof bowl and add boiling water to cover; let sit until the chiles are softened, about 20 minutes.
Transfer the chiles to a blender (reserve the soaking water). Add the garlic, onion, oregano, cumin, and a generous pinch of salt to the blender and purée, adding just enough of the soaking water to form a thick, smooth paste.
Make the soup:
In a piece of cheesecloth, wrap the yellow onion, garlic, cilantro stems, and bay leaves; secure with twine to form a bundle, then set aside.
Season the pork on all sides generously with salt. Place the pork, adobo, and the cheesecloth sachet in a large stockpot; add 6 quarts water to cover, and stir or whisk to incorporate the adobo. Season generously with salt, then bring to a boil. Reduce to a simmer and let cook until the pork is tender, about 1 hour.
In a blender, purée 1 cup of the hominy with about 1 cup of the braising liquid from the pork. Add the puréed hominy and the remaining 7 cups hominy to the pozole and bring back to a boil. Turn off the heat and let cool slightly, then skim away the excess fat that rises to the top. (Pozole can be made in advance and refrigerated at this stage.)
Bring the stew back to a simmer. Taste and adjust the seasoning as needed. Ladle into 6 to 8 serving bowls and serve with the cabbage, radishes, red onion, limes, chili powder, oregano, cilantro, and tortilla chips.
