Andean Hominy & Pumpkin Seed Soup

[ofelles]

Finally feeling good enough to after getting over Covid
Made some soup: pork, hominy, pumpkin seeds, homemade turkey stock, red & yellow onion, garlic. ancho chile powder, cumin, cream, oregano, salt & pepper

Still not going out in public so instead of lime wedges and jalapenos (didn't have any) I improvised.

 

[bauchjw]

Mmmm! That looks so tasty! I’m glad you’re feeling better, crushing it with soups like that will heal ya!

 

[indaswamp]

Interesting soup. Is this a traditional cultural soup? Or a creation of your own?

 

[ofelles]

indaswamp
I assume it's cultural but just how authentic I'm not sure. From a Rancho Gordo post a number of years ago with mods in RED.

Andean Hominy & Pumpkin Seed Soup
​

Yield: 6-8 servings

Ingredients:

• 1 pound of Rancho Gordo prepared hominy, soaked 6 to8 hours

Meat

• 2½ -3 pounds pork shoulder or boneless butt, cut into 1" pieces
• 1 ham hock
• 2 quarts water or chicken broth
• 1 tbsp salt
• 1 tsp ground black pepper

Cooking Sauce

• 4 tbsp achiote-infused corn oil or your choice of oil (see note below)
• 3 garlic cloves, finely chopped
• ½ small white onion, finely chopped
• ½ small red onion, finely chopped
• 2 tsp Ancho chile powder
• ½ tsp ground cumin
• ½ tsp salt
• ½ tsp ground black pepper

Thickener

• 1½ cups ½&½ or cream (I used cream)
• ½ cup pumpkin seeds, hulled and roasted
• 1 tsp dried Mexican oregano

Preparation:

1. Hominy: (I used water and chicken stock) Change water and cook gently until fully cooked. The hominy will have some tooth and be soft and not falling apart, about 1½ -3 hours. Remove from heat and set aside.

1. Meat: (I smoked the pork to 140F and didn't brown it) Brown pork in skillet, reserve any fat. Place the pork and hock, water (I used homemade turkey stock) , salt and pepper in a medium pot and cook partly covered, over medium heat, until fork-tender, about 1¼ hours if using pork shoulder or butt, 45 minutes if using pork chops.

1. Cooking Sauce: Heat the reserved fat and achiote-oil in the 12" skillet over medium heat until rippling. Add the onion and cook, stirring until soft, about 5 minutes. Add the garlic and sauté until golden, about 20 seconds. Stir in the chile powder, cumin, salt, pepper, and cook for 1 more minute. Remove from heat. When meat is tender, stir the sauce into the pot and add the hominy. Bring to a gentle simmer.

1. Thickener: Meanwhile, place the cream and pumpkin seeds in a blender or food processor and process until smooth.

1. Finishing the Soup: Remove hock and allow it to cool, then remove meat and add back to soup. Meanwhile, stir the pumpkin seeds mixture into the pot bring to a simmer and cook, covered for 20 to 25 minutes, until the soup thickens slightly. Sprinkle with the oregano just before serving. Serve with jalapeños and lime wedges
   
   Note: Achiote-infused corn oil: Heat the 1 cup oil and 2 tbsp annatto seeds in small skillet over med. heat just until the seeds give off a steady sizzle. (Don't overheat the mixture or seeds will turn black and the oil a nasty green) Once sizzling, pull pan from heat and let stand until the sizzling stops. Strain as much of the oil as you are going to use right away into the pan; store the rest for up to 4 days at room temp in a jar with a tight fitting lid.

Modified RanchoGordo.Com: 'Gran Cocina Latina' by Maricel Presilla- WW Norton, October 2012 Norton Publishing.

 

[BrianGSDTexoma]

Wow! Now that looks tasty. Got me wanting a bowl.

 

[SmokinAl]

That is comfort food right there!
Looks fantastic!
Al