El Paso Pasole
My mother’s side of the family was born and raised in El Paso, Texas, where much of the cuisine is heavily influenced by Mexican culture. So growing up, my staple diet consisted of chile rellenos, tacos, and anything with Hatch green chiles. Needless to say, I’m not at all adverse to spice!
- olive or grapeseed oil
- 5 lbs pork shoulder (aka pork butt) cut into bite-sized pieces
- 1 onion rough dice
- 1 cup roasted Hatch green chiles rough dice
- 1 gallon vegetable or chicken stock
- 3 cups white hominy
- 2 cups roughly diced tomatoes
- pinch of salt
- 1 bunch cilantro rough chop
Heat an oiled soup pot and brown the pork.
Once all pieces are seared, add the onion, garlic, chilies, and stock. Bring to a boil.
Reduce to a simmer, and cook for about an hour or until the pork is fall-apart tender.
Remove from the heat, and add the hominy, tomatoes, and salt.
Adjust seasonings to taste. Spoon into bowls and top with cilantro. Enjoy!