CIA Recipes

Braised Pork Shoulder with Hominy and Ancho Chile Soup – Print This Recipe

Yield: 20 portions

• Dried hominy 1 kg/2 lb 3.2 oz

Pork Shoulder

• Pork shoulder 3 kg/6 lb 9.76 oz
• Chicken stock 5 kg/11 lb .32 oz
• Salt 100 g/3.53 oz

Ancho Chile Soup

• Ancho chiles, toasted 120 g/4.23 oz
• Onions, cut into medium dice 1.6 kg/3 lb 8.32 oz
• Garlic, coarsely chopped 40 g/1.41 oz
• Cilantro, coarsely chopped (about 1 bunch) 50 g/1.76 oz
• Bay leaves 3 ea
• Tomato paste 200 g/7.05 oz
• Chicken stock 5 kg/11 lb .32 oz
• Salt 50 g/1.76 oz
• Cilantro sprigs 20 ea

1. Rinse the hominy under cold water until it runs clear. Soak in cold water for at least 12 hours in the refrigerator.
2. Strain the hominy, place it in a pot, and cover it with cold water. Bring to a boil and then reduce the heat to a simmer.
3. Cook, covered, until the hominy pops, about 1 hour. Season with salt and cool in a hotel pan over an ice bath or in a blast freezer for a few minutes. Reserve in the refrigerator.

For the Pork Shoulder:

1. Combine the pork shoulder with the chicken stock and salt in a pot. The shoulder should be completely submerged in the stock.
2. Bring to a boil, and then reduce the heat to a simmer. Cook until the pork is fork-tender, 3 to 4 hours. Remove the pork from the chicken stock, and skim the fat off the stock.
3. Shred the pork with a fork into bite-size morsels and reserve in the chicken stock until needed in an Alto-Shaam oven or in a pot over low heat. Discard any left over after service.

For the Soup:

1. Combine the ancho chiles with the onions, garlic, cilantro, bay leaves, tomato paste, chicken stock, and salt in a pot.
2. Bring to a boil, and then reduce the heat to a simmer until the onions and garlic are tender, about 20 minutes.
3. Strain the liquid and place it in a soup warmer set to 82°C/180°F. Keep it well covered. Return the hominy to a boil, strain it, and put it in the soup.

To Pick Up:

1. Stir the soup with a ladle and pour 350 g/12.35 oz into a soup bowl.
2. Spoon about 100 g/3.53 oz of shredded pork shoulder on top of the soup. Put a cilantro sprig on top of the pork. Serve immediately.