A good bowl of Mexican hominy and pork tomatillo soup takes time, but is oh so worth it. Have it for days throughout the week.
This one requires a few extra steps in the preparation, but I hope you’ll agree that it’s worth the work after you give it a try. It begins by broiling fresh tomatillos and onions until they become just slightly charred to help achieve that deep smoky flavor. Next these vegetables are given a quick whirl in the food processor to create the base for the chili. The oregano, cumin, and cilantro all help to make this bright chili full of flavor and depth. If time is scarce in the morning, I’d suggest chopping all of the vegetables and roasting the tomatillos the evening before to keep the morning prep time to a minimum.
To serve, I especially like this chili with crushed tortillas sprinkled over with dollop of sour cream and a few extra snips of cilantro.Print
Emily is a self-taught cook and photographer with a passion for creating beautiful and wholesome food for the family. Her focus is mostly on whole grains, fresh and seasonal produce, and naturally raised meats. When she's not in the kitchen, she loves playing music and spending time with her husband and two children.