Raised in the San Francisco area, Chef Josh Pebbles trained in Italy where he studied the craft of hand rolling-pastas and Italian cuisine in a family-owned restaurant. His philosophy behind cooking is to highlight the best local ingredients with classic European influences while infusing new age techniques to create a memorable experience.
Ingredients:
» 2 lbs pork shoulder, boneless
» 4 oz puya chile
» 4 oz guajillo chile
» 1 oz arbor chile
» 2 white onions
» 1 cup garlic cloves, whole
» 4 bay leaves
» 1 tsp ground cinnamon
» 1 tsp ground cumin
» 2 tbs oregano, dry
» 4 cups hominy
» 1 green cabbage, shredded
» 1 bunch radish, thinly sliced
» 1 cup sour cream
» 1 bunch cilantro
» 1 avocado
» Corn tortillas for frying into strips
» Olive oil
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Instructions:
Rub pork shoulder with oil, salt and pepper. Roast pork shoulder in 400F oven for about 20-30 minutes. You should have a good brown outer layer. Remove pork to a stockpot and slowly simmer (do not boil) until you can shred with a fork, about 2 hours. Remove pork from water and shred into small pieces, saving all the cooking liquid.
In a separate pan, toast the chili peppers in oil being careful not to burn. Once toasted, remove and set aside.
Add onions, garlic, bay leaves and sauté until golden brown, then add cinnamon, oregano and cumin. Cook for another 2-3 minutes, you should have a nice caramelized color on pan.
Add a small amount of the pork cooking liquid to deglaze pan — repeat this step three times.
Add 3 cups of cooking liquid and the toasted chili peppers to the deglazed pan and let simmer for 10 minutes
In a blender puree the chili pepper broth, this is the base to your soup.
Put blended chili mixture through a fine mesh sieve.
Add chili mixture back to pan and add more cooking liquid, shredded pork and hominy, simmer for one hour.
Taste soup after one hour and add salt to taste
Cut corn tortillas into strips and carefully fry in oil until crisp, season with salt and place on paper towels to soak up excess oil.
Place soup in serving bowl and garnish with cabbage, sour cream, avocado, radish, cilantro and tortilla strips
Recipe will make about 8 portions and can be made a couple days in advance
Photography By Joel Riner
