Posole (Mexican soup with pork and hominy)

Dustbunni's Note:

This recipe was taught to me by my friend Mary, who was raised in Mexico, when she learned that I didn't like Menudo. She adds a whole jalepeno to the recipe, but that's to hot for me. The prep and cook time doesn't include cook time for the pork.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 3 cups cooked pork, cut into bite sized cubes (pork shoulder is traditional ; or other pork roast)
• 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 ounce) cans diced green chili peppers (or 2 fresh green chili’s seeded and diced)
• 2 (15 ounce) 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)

Directions:

1. In a large pan.
2. Saute onions in lard or bacon drippings until clear.
3. Add garlic and spices and cook another two minutes.
4. Add meat, green chili, rinsed hominy and beans.
5. The beans are not traditional but we like them.
6. Cook another two minutes.
7. Pour stock over all.
8. Add salt to taste.
9. Simmer, covered, about 1hour.
10. Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.
11. I serve this with large corn chips and cold melon.

Reviews

[sapowell]

Made this for cinco de mayo. It is wonderful! I used boneless, skinless chicken thighs instead of pork. Great flavor and very simple. Next time won't add the beans.

[tara portee]

I used about 2 cups of cubed pork, one can of hominy and one can of pintos, and one diced jalapeno that I sauteed with the onion.. I only used about a cup or so of broth, I didn't want it to be soup. With the reduced amount of broth I didn't cook for the hour called for, probably more like 25 minutes. I used all the herbs and spices called for. This was really delicious and I would definitely make it again.

[Genie.bassi]

I have never liked leftover pork especial the leaner cuts so most often lots went to waste. I used leftover loin roast studded with garlic. Instead of the canned green chilies, I only have roasted hatch chilies. I did add the optional beans, but these were charro beans straight from the can. Despite these alterations, the soup turned out very well. This is a very flexible and creative way to use leftover pork.