Posole (Mexican soup with pork and hominy)

Submitted by Dustbunni

"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."

 

• Ready In: 1hr 20mins
• Ingredients: 14
• Serves: 4-6

ingredients

• 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

[KVcooks]

This is a winner! Made this tonight for dinner, but instead of pork chunks I shredded a pound of carnitas from a local mexican grocery and minced a couple fresh jalapenos. Garnished it with chopped tomatoes, diced avocado, and some sour cream (mexican crema would be great, too) Just delish-my husband inhaled it.

 

[siquito2000]

Im sorry but his recipe is nowhere near what traditional pozole is. Pozole can be made with green or red chile and using pork or chicken meat or sometimes even both. It is traditionally made with only the meat, hominy, and spices and should have the consistency of chicken soup not thick. This is how I make my green chicken pozole 1 green bell pepper - cut and seeds removed 2 zucchini cut in large chunks 1-2 cups of green tomatillo 1-2 cups of fresh spinach leaves 6-8 serrano peppers or jalapeño peppers (you can add more or less depending on how spicy you want the chile) 2 poblano peppers – roasted remove charred skin and seeds 1 small bunch of cilantro 2 tsps of oregano 2 tsps ground comino 2 garlic cloves 2 allspice 4 pounds of chicken – you can use a combination of breast, thighs, legs; preferably with bone or whatever you prefer (I remove the skin, but you can leave it on if you like) 3-4 bay leaves Knorr suiza – chicken bouillon granules 2 large cans of white or Mexican hominy – rinsed Put chicken in large pot and just cover with water (if you use boiled water it will cook faster). Add salt to taste, 2 tbsps. of chicken bouillon granules(you can use any brand) , a pinch of oregano, ½ and onion and the bay leaves. Do not oversalt at this point as the salt will intensify as it boils. Bring to a boil and skim off any foam that the chicken releases. Cook tomatillos, serrano peppers, bell pepper and zucchini in water until just soft. Then add to a blender along with the spinach, poblano peppers, cilantro, oregano, garlic, and allspice. Blend until smooth. You may need to do this in batches. This should yield about 6 cups of chile verde. Add the chile and hominy to your chicken and cook for approximately 2-3 hours on the stove top or 4 hours on high in a crock pot or until chicken is tender. Your broth will look bright green but the color will subside as the broth cooks. Taste your broth and add more salt/knorr suiza to taste and water if necessary. Add any toppings you like such as thinly sliced cabbage, radishes, cilantro, onion, avocado and your hot sauce of choice. Enjoy. You can cut this recipe in ½, you can add or omit any of the green vegetables to your liking.

 

[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.

 

[aseurjennan]

I never had posole before, but had a conversation with another Mexican-American about it. Made this soup last night and it was fabulous. Instant winner in my household. Along with the seasonings listed, I added a dash of cayenne and a bit of chili powder. My side additive: fresh diced tomatoes. Wonderful stuff, thanks for the recipe.

 

[Michael W.]

Eliminated beans as its not traditional. Added more hominy to offset bean content, didn't rinse them just drained. Figured not adding salt was about the same. Overall great dish. Will do again.