Posole is a traditional Mexican dish from the pacific coast region of Jalisco. A thick soup that's usually made with pork, hominy, garlic, onion, chili peppers, cilantro, and broth. This is a delicious recipe and well worth the effort to make.
- Contributed by Catsrecipes Y-Group
- ½ lbs pork shoulder
- ½ onion stuck with 2 cloves
- 2 cloves garlic, peeled
- 5 peppercorns
- ½ teaspoon whole cumin seed
- oregano, pinch
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoon oil
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- ½ teaspoon cloves
- ½ teaspoon cayenne
- 4 cups canned white hominy, drained and rinsed
- 3 to 5 cups pork broth from cooking pork shoulder
- 1 cup canned chopped green chilies
- salt to taste
- This recipe requires a simple prep. Prepare the onion with the 2 cloves, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
- Now you are ready to cook.
- Place the meat in a large saucepan and just cover with lightly salted water.
- Add the clove studded onion, 2 cloves peeled garlic, peppercorns, cumin seed, and oregano.
- Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
- Remove meat and broth, reserving both.
- Sauté the chopped onion and garlic in oil until translucent.
- Add the remaining spices, stir for a minute.
- Cut the reserved pork into 1 inch cubes and add to the pan.
- Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock), green chilies and jalapenos (optional).
- Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
- If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
- Degrease the stew, taste for salt, and serve in soup bowls.