A Hamburger Today
Sunday Supper: Pork and Hominy Soup
Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
In a word, this hangover-abating soup may be just what the doctor ordered. However, it's just as good when you're ailment-free.
Unlike some versions, which simmer the meat in water, this one uses pork to build the flavor of the broth. Make it entirely on the stove top if you'd like, reducing the simmer time to about 1 1/2 hours over low heat. You can use a slow-cooker as well; choose the 6-hour setting for best results.
Straining the broth is important. It helps remove any murkiness or impurities that muddle the flavors.
You can certainly choose to cook hominy from scratch, but I find that canned versions without unnecessary preservatives work just fine, too.
If you don't have access to these types of ground chili powders, go ahead and substitute traditional chili powder in equal measure for both. However, the broth will not have as much depth.
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About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.