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Mexican


Pork and Stock:
3-6 pounds pork butt,
4 cups onions (4 small or 2 large)
8 garlic cloves
12-24 tomatillos (3 for 3 lb, 24 for 8 lb)
3 jalapenos, stemmed and split
1/2 cup canola oil
1 tablespoon ground cumin
ground chipotle
granulated garlic
garlic salt
4-8 cups (2 quarts) chicken stock (4 for 3 lb, 8 for 8 lb)
Salt and freshly ground black pepper
2 -4 cans hominy/beans ( 2 for 3 lb, 4 for 8 lb), Note you can use a mix of white beans and hominy or just beans in a pinch.

Serving:
4 ounces diced white cabbage
4 ounces diced white onions
4 ounces fresh Mexican cheese
4 ounces chopped fresh cilantro
Fried corn tortillas, for topping
crema/sour cream

Prep the butt by trimming excessive fat/silver skin and cutting into 1 inch cubes. season well with cumin, granulated garlic, ground chipotle and pepper.

If you have a smoker I recommend doing the following. Smoke on low heat (smoke only) for 60-90 minutes the tomatillos, jalapeno, onions cut in half/quarters if large, garlic cloves and pork. Your not trying to cook it, just flavor it.

Julienne the onions and split into two batches. Seed some of the Jalapenos (I generally do around half), and husk and mince/rough chop the garlic splitting it into to batches (2/3, 1/3)

For the pork and stock: Cook the pork butt with 1 batch of the julienned onions, and the 2/3 batch of the garlic and 5 cups water until the pork is cooked through, about 45 minutes.

Meanwhile, in a pot, combine the tomatillos and jalapenos and cover with water. Simmer for 20 minutes. Drain, reserving the tomatillos, jalapenos and 1 cup of the cooking liquid.

Sauté the remaining batch of onions and 1/3 batch of garlic in some of the canola oil until golden brown. Transfer to a blender and add the cumin and reserved tomatillos, jalapenos and 1 cup cooking liquid and blend until smooth. Put the remaining canola oil in a pot and heat until smoking. Add the tomatillo mixture to the pot and cook for 5 minutes. Add the chicken stock and cook for another 15 minutes.

When the pork is cooked. pull out the pork and discard all that remains. Season the pork with garlic salt, black pepper and a little cumin. Add the pork and hominy/beans to the pot with the tomatillo broth and cook for an additional 10 minutes. Adjust the seasoning with salt and pepper.

For serving: Ladle the soup into bowls and top with some cabbage, white onions, Mexican cheese, cilantro, crema/sour cream and fried tortilla.

Excellent