Ingredients for Soup
Pork shoulder or roast — 2 to 3 pounds
Canned or fresh hominy, rinsed – 3 cups
Garlic — 3 to 5 cloves
Ground cumin — 2 teaspoons
Salt — 2 teaspoons
Black peppercorns- 5-7 whole
Water or stock — 6-8 cups
Cabbage or iceberg lettuce, shredded
Onion, finely diced
Radishes, thinly sliced
Limes, cut into wedges
Chile piquín, ground
Add the pork, garlic, cumin, salt and stock or water to a large pot. Bring to a boil over medium-high heat, and then reduce heat to low and simmer for 2 to 2 1/2 hours, or until the meat is very tender.
Remove the pot from heat. Take the pork from pot and set aside to cool. When cool enough to handle, remove the meat from its bones and shred it with your hands.
Strain liquid to clear and Add the meat back to the pot along with liquid and the hominy and simmer low for another 40 to 60 minutes.
Remove the stems and seeds from 3 to 5 ancho or guajillo chiles. Mix them with a cup of the hot liquid and simmer for 20 minutes until soft. Puree in a blender and strain through a sieve. Add to taste at the last 15 minutes of cooking.
Adjust seasoning and serve with little bowls of your choice of garnishes so each person can garnish his or her own serving.
The next time you stay at the Maui Sunseeker, be sure to say “Aloha” to Robin!