Glen makes his Bean And Bacon Soup With Pozole... now this is a crazy simple soup recipe 'hack' that borrows from a lot of different cuisines, and yet isn't really any of them. It has hints of a Mexican posole / pozole - but we know that it isn't. What it is: easy and tasty!
|Diced bacon||200 Gram|
|Onion||1 Large , dice|
|Ground cumin||10 Milliliter (about 2 tsp)|
|Garlic||2 Clove (10 gm) , crush|
|Oregano||2 Teaspoon (about 10 mL)|
|Chipotle pepper in adobe sauce||2 , chop|
|Canned diced tomatoes||28 Ounce (1 can, about 796 mL)|
|Canned beans||57 Ounce , drained, rinsed (3 cans of 19 ounces each about 1620 mL in total)|
|Canned white hominy||28 Ounce , drained, rinsed (1 can, about 796 mL)|
|Pork stock/Chicken stock||2 Liter (For reconstitution, about 8 cups)|
1. In a large pot render out the bacon, and cook just until starting to crisp.
2. Add in the diced onion and sweat until softened.
3. Add in the cumin, crushed garlic, oregano, and chipotle; stir and cook briefly.
4. Add in the tomatoes, and cook while stirring 2-3 minutes.
5. Add in the beans, hominy, and stock.
6. Cook on low heat at a simmer, and stir occasionally for 30-40 minutes.
7. Serve and enjoy!