Posole (Mexican soup with pork and hominy)

Recipe by Dustbunni
READY IN: 1hr 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    teaspoon oregano
  • 12
    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 12
    cups cooked pinto beans (or 1- 15 oz. can pinto beans) (optional)
  • 1
    quart pork stock or 1 quart chicken stock
  • 12
    cup chopped cilantro (garnish)
  • lime wedge (garnish)
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DIRECTIONS

  • 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.
  • I serve this with large corn chips and cold melon.
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