From: (Micaela Pantke)

Date: Mon, 16 Aug 93 09:31:19 +0200


From: (Sandy Schilling)


3-5 lbs     pork roast, cut into bite-sized pieces
5-6 cloves  of garlic, crushed
2           onions, diced
8-10 tblsp  red chili powder (more or less to taste)
5-10 tblsp  dried crushed red chili pods with seeds
            (Be careful with this!  The heat of the chili is released as 
            the soup boils.  Start with the smaller amount and increase 
            to get a spicer soup.)
2 tsp       cumin
2           large cans hominy (white corn)
salt to taste

Saute onions and garlic in a bit of oil until just brown.  Add pork and
cover with water.  Bring to a boil.  Add chili powder, crushed red
chili, cumin, and salt.  Simmer slowly for 1 1/2 - 2 hours.  Drain
hominy and add to soup.  Simmer for another 30 minutes and adjust

Tastes better the second day, of course. :)

From: (Stephanie da Silva)


1 lb        pork neck bones
2 cups      chicken broth
1/2 cup     chopped onion
3-4 cloves  garlic
3 lb        pork shoulder butt, cut in 1-inch cubes
6oz         dried California chiles (about 12 pods) 
            OR 6 tbsp chili powder
2 cups      white hominy
salt & pepper

1.  Cook bones in chicken broth with onion and garlic for about 2 hours. 
Cut meat from bones and return meat to kettle.  Add pork cubes and cook
for 45 minutes. 

2.  Remove seeds and veins from dried chiles.  Soak chiles in boiling
water for about 20 minutes.  Drain and puree in blender or rub through a

3.  At end of 45 minutes, test to see if pork is done; continue cooking
if pork cubes are not tender. 

4.  Add pureed chiles and hominy.  Season to taste with salt and pepper. 

From: (Stephanie da Silva)


1          chicken, 3-4 lbs, cut into serving pieces
1 lb       pork loin, cut into 2 in. cubes
Chicken stock to cover
2 cans     hominy (or about 3 cups fresh)
2-3        pequ!n peppers (see above)
           or 1 tsp red pepper flakes
2-3        limes, or lemons, cut in wedges
10         radishes, washed and sliced
1          small head of lettuce, shredded
1          Bermuda onion, minced
4-5 tblsp  oregano
salt and pepper to taste

In a large pot, place the chicken, pork, and chiles, and cover with
chicken stock.  Simmer for 45 minutes.  If you wish at this point you
may remove the chicken and remove the skin and bones, returning the meat
to the pot, as it is easier to eat this way.  Add the hominy and
continue to cook for about 15 minutes, or until the meat is done and
tender.  Season to taste. 
Serve the soup in large bowls, making certain that each gets pork,
chicken and hominy.  Place the lettuce, limes, oregano, and onion in
serving bowls and allow each guest to garnish their own bowl of soup. 
It's simply wonderful! 



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