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Pat-NoCal

Rec: Posole (Mexican soup with pork and hominy) is also good

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Joined: Dec 9, 2005

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Posted to Thread #30204 at 3:47 pm on Apr 4, 2018

Pat’s notes: Was good topped with fried shoestring strips of corn tortillas and sliced radishes, avocado and cabbage.

Posole (Mexican soup with pork and hominy)

3 cups cooked pork, cut into bite sized cubes (pork shoulder is traditional; or other leftover pork)
2 tablespoons lard or 2 tablespoons bacon fat
1 large onion, chopped
2 cloves garlic, peeled and diced
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon black pepper
2 (4 oz) cans diced green chili peppers (or 2 fresh green chili’s seeded and diced)
2 (15 oz) cans white hominy, drained and rinsed
1 1/2 cups cooked pinto beans (or 1- 15 oz. can pinto beans) (optional)
1 quart pork stock or 1 quart chicken stock
salt
1/2 cup chopped cilantro (garnish)
lime wedge (garnish)

In a large pan saute onions in lard or bacon drippings until clear.
Add garlic and spices and cook another two minutes.
Add meat, green chili, rinsed hominy and beans.
The beans are not traditional but we like them.
Cook another two minutes.
Pour stock over all.
Add salt to taste.
Simmer, covered, about 1hour.
Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.

Link: http://www.food.com/recipe/posole-mexican-soup-with-pork-and-hominy-59367


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