Recipe: Perfect Posole

Posole. Hominy, or hulled corn kernels, is the backbone of this Mexican posole soup (pronounced pho-soh-lay), which can easily be made vegetarian by using vegetable stock and omitting the pork. Posole is a traditional Mexican soup, which boasts exuberant flavors of hominy, chiles, pork shoulder, and corn tortillas. Top your bowl with cilantro and thinly sliced radish to make it a year-round favorite!

It is made from hominy with meat (typically pork, but possibly chicken), and can be seasoned and garnished with shredded lettuce or cabbage, chile peppers, onion, garlic, radishes, avocado, salsa or limes. Known in Mesoamerica since the pre-Columbian era, the. Posole (or pozole) is a Mexican pork stew that is perfect for the slow cooker during the week. You can cook Posole using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Posole

  1. You need 2 lb of pork loin.
  2. You need 1 medium of onion, diced small.
  3. It's 3 clove of garlic.
  4. It's 1 packages of dried guajillo chili pods, stems & seeds removed.
  5. Prepare 2 tsp of ground cumin.
  6. It's 1 tbsp of mild chili powder.
  7. It's 1 tsp of Mexican oregano.
  8. You need 2 tsp of season salt.
  9. It's 1 small of bay leaf.
  10. Prepare 8 cup of chicken broth or stock.
  11. You need 1 can of diced anaheim chilies.
  12. Prepare 2 can of 30 oz each hominy, drained & rinsed.

Or as we show you here, ideal for a lazy Sunday dinner when it can slowly simmer for hours on a stove top. I've learned this recipe from a friend from Mexico. I don't eat menudo, because the tripe or pig's feet made me nauseous. She always celebrated with this soup and I can eat everything in it without being grossed out!

Posole step by step

  1. Remove fat & any silver skin from pork. Cut into 1" cubes. Brown in small amount of oil in bottom of large pot..
  2. Add diced onion & season salt. When onions are translucent add garlic, minced finely, being careful not to burn the garlic..
  3. Add chicken broth/stock to pot. Add spices and bring to low boil..
  4. Boil enough water to cover dried chilies. Let steep 30 min. Put water and chilies in blender and liquefy. Add canned anaheim chilies and chili mixture to pot and lower heat to simmer for 3 hrs..
  5. When pork has simmered for 3 hrs., remove from soup & shred with a fork. Return shredded meat to pot. Add rinsed and drained hominy and simmer another 45 min. to an hour..
  6. Serve soup with shredded fresh cabbage, diced radish and avocado, if desired. Squeeze lime wedges over top of soup and garnishes. Enjoy!.

It's very delicious and everyone always get seconds or thirds! Place all ingredients except hominy and garnishes into the slow cooker. Using a slotted spoon, transfer chilies tn a bowl; add boiling water. Place a Dutch oven over medium-high heat and add the olive oil. Add the carrots, oregano, scallions and garlic and cook until softened.