My 3rd or 4th batch is simmering on the stove as I type this. I try to follow the recipe as exactly as I can and it is delicious every time. It is so good, I have given a batch of it as a gift. The only ingredient substitutions I have made are:
** Pork sirloin roast works just as well as tenderloin, just trim the fat when you slice into cubes. Sirloin roasts usually seem to be cheaper.
** Grocery didn't have Poblano peppers, so I substitute with Pasilla peppers.
** Was out of fresh or chopped-in-a-jar garlic, so I used powdered.
*I like the cilantro better as a topping instead of cooking it.
*Half/half with yellow and white hominy, just because.
It does make a huge pot of soup, but being that it is pretty labor-intensive, that makes it worth your while. It freezes and reheats perfectly, so that's what I do. Once it's cold in the fridge, it thickens up and I spoon it into foodsaver bags and freeze it in those. I think it is actually even more tasty reheated. Awesome recipe, Ken.
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My 3rd or 4th batch is simmering on the stove as I type this. I try to follow the recipe as...