Hominy and Pork Soup with Arbol Chile Sauce

A Taste of Tradition: My Hominy and Pork Soup Journey

The aroma alone is enough to transport you. The rich, savory broth, the tender pork falling apart at the slightest touch, the subtle spice of the arbol chile sauce – it's a symphony of flavors that speaks to generations of family meals. This isn't just a recipe; it's a story, a tradition passed down, a taste of home.

I remember my grandmother's kitchen, always bustling with activity. The air thick with the smells of simmering spices and the gentle sizzle of onions in a cast iron skillet. She’d spend hours over the steaming pot, her hands moving with a practiced grace, coaxing the most incredible flavors from humble ingredients. Her pozole blanco, a creamy white soup brimming with hominy and tender pork, was always the centerpiece of our family gatherings. It was more than just food; it was a symbol of warmth, connection, and love.

Making this soup is my way of connecting with those memories, of honoring my grandmother’s legacy. Each step is a meditation, a mindful process of transforming simple ingredients into something extraordinary. The careful preparation of the arbol chile sauce, the long simmering of the pork, the gentle stirring of the hominy – each action holds a piece of history, a whisper of the past.

This recipe, while inspired by my grandmother's, has become my own. Over the years, I've adapted it to fit my tastes and my lifestyle. The subtle adjustments, the small changes – they reflect my journey, my evolution as a cook. But the core remains the same: a dedication to quality ingredients, a love for slow cooking, and a passion for sharing this culinary treasure with those I love.

Beyond the personal connection, this soup also represents something larger. It's a testament to the power of simple ingredients to create something truly remarkable. It's a reminder that the most profound experiences often come from the most unexpected places, from the simplest of moments.

The warmth of the soup, the richness of the broth, the satisfying crunch of the toppings – it's a sensory experience that transcends the simple act of eating. It's a conversation starter, a reason to gather around the table, to share stories, and to create new memories. It's a reminder that food is more than just sustenance; it's a connection to our heritage, to our families, and to ourselves.

So, I encourage you to try this recipe. Embrace the process, savor the flavors, and let the rich history and warm memories of this pozole blanco fill your kitchen with the same love and joy that fills mine. It's a journey worth taking, a taste of tradition worth savoring.

Ingredients

For the Arbol Chile Sauce:

• 1/2 teaspoon ground allspice
• 2 tablespoons sesame seeds
• 2 cups boiling water
• 2 garlic cloves, unpeeled

For the Soup:

• Pigs' feet (or 4 1/2 pounds pork neck bones)
• Boneless pork pieces
• 12 cups water
• 1 tablespoon fine sea salt
• Hominy
• 1 cup chopped white onion
• 1 cup thinly sliced radishes
• 3 limes, cut into wedges

Optional toppings: Chopped cabbage, cilantro, avocado.

Step-by-step

• Preparation For arbol chile sauce: Cook garlic cloves in heavy small skillet over medium-low heat until beginning to soften and blacken in spots, turning occasionally, about 15 minutes. Cool and peel garlic. Transfer to small bowl. Add sesame seeds to same skillet. Stir over medium-low heat until golden, about 6 minutes. Add sesame seeds to same bowl.
• Combine chiles and 2 cups boiling water in medium bowl. Let stand until chiles soften and water is cool, about 2 hours. Drain, reserving soaking liquid. Chop chiles and place in blender with seeds. Add 1 cup reserved soaking liquid; puree until almost smooth. Add allspice, garlic, and sesame seeds; puree until smooth, adding more soaking liquid by 1/4 cupfuls to thin puree if desired. Pour puree into strainer set over bowl; press on solids in strainer to extract as much liquid as possible for sauce.
• For soup: Place pigs' feet, boneless pork pieces, and neck bones in very large pot. Add 12 cups water. Bring to boil, skimming any gray foam from surface. Add garlic and salt; reduce heat to medium-low and simmer uncovered until pork is tender, about 1 hour 45 minutes. Using tongs, transfer pigs' feet, boneless pork pieces, and bones to bowl. Cool.
• Pull meat in small chunks from pigs' feet and neck bones; discard bones and cartilage. Shred boneless pork pieces coarsely. Return all meat to broth in pot. Add hominy; simmer soup 20 minutes to blend flavors, skimming any foam from surface. Season soup to taste with more salt. (Sauce and soup can be prepared 1 day ahead. Cover and chill sauce. Cool soup slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm soup before serving.)
• Ladle soup into bowls. Pass sauce, limes, cabbage, onion, and radishes alongside to add to soup.