Hominy Soup (Sopa de Mote)

🛒 Ingredients

• Cooked Hominy (Mote) 150 g · 180 kcal
• Pork Ribs (boneless, lean) 80 g · 250 kcal
• White Onion 40 g · 16 kcal
• Garlic 6 g · 9 kcal
• Achiote Oil 5 g · 45 kcal
• Potatoes (peeled) 80 g · 62 kcal
• Whole Milk 82 g · 50 kcal
• Queso Fresco 40 g · 120 kcal
• Fresh Cilantro 3 g · 1 kcal

👨‍🍳 Instructions

1. If using dried hominy, soak it overnight and boil until tender, then drain; skip this step if using pre-cooked hominy. Cut the pork into bite-sized pieces and season with salt and pepper.
2. In a large pot, heat the achiote oil over medium heat. Add the seasoned pork and brown it on all sides, then remove the pork and set aside.
3. To the same pot, add the chopped onion and garlic, sautéing until fragrant and translucent, about 5-7 minutes. Add a pinch of cumin if desired.
4. Return the pork to the pot and add the peeled, diced potatoes and the cooked hominy. Pour in enough water or broth to cover the ingredients, bring to a boil, then reduce heat and simmer for about 20 minutes, or until potatoes are tender.
5. Stir in the whole milk and crumbled queso fresco, cooking for another 5 minutes until the cheese is melted and the soup is creamy. Season with additional salt and pepper to taste.
6. Remove from heat, garnish with fresh chopped cilantro, and serve hot.