Norman Van Aken © All Rights Reserved
Yes this is large batch but it freezes well and when you are making a soup such as this one it is just as easy to make a large volume as a small one. And the rewards are the next time you want some you are set!
Yield: 9 quarts
1 chicken (about 3 pounds), halved
¾ pound boneless pork shoulder
¾ pound pork bones
Manteca, as needed
6 garlic cloves, sliced
2 jalapeños, minced
2 onions, diced medium
2 ancho chilies, stem and seeds removed and toasted
½ Tablespoon cumin
½ Tablespoon bittersweet smoked paprika
7 quarts chicken stock
5 quarts canned hominy
Kosher salt & pepper to taste
Season the chicken, pork and pork bones all over with salt and pepper.
Put some manteca in a large stock pot over medium-high heat.
When it is hot sear the meats in batches and remove to a bowl.
Add the garlic and jalapeños and stir. Let cook for about 1 minute. Add the onion and caramelize. Stir in the anchos, cumin, paprika salt & pepper. Add the stock and return all the meat and bones. Bring to a simmer, skimming as needed.
After 1 hour (or when it is cooked) take out the chicken and set it aside to cool. Shred it off the bones when possible and reserve.
After 1 more hour add the hominy and the “body” of the soup.
In the mean-time pour the hominy in a colander to drain and rinse well with water.
For the “body” of the soup:
2 ½ Cups unsalted pumpkin seeds
1 ¼ pounds tomatillos, husked and washed
2 roasted poblanos, seeded and skinned
1 ½ Cups Italian parsley
½ Cup oregano
1) 28 ounce can “Rotel” brand diced tomatoes with green chilies”
In a large sauté pan toast the pumpkin seeds in batches and put them into a large bowl.
Cook the tomatillos in water on a medium-high heat until tender.
Drain and add to the bowl along with the poblanos.
Put this into the food processor and add the herbs, season with salt and pepper. Now process well.
Add this to the soup when you add the hominy along with the Rotel. Allow to cook until fragrant and tasting delicious. Season as desired.