POSOLE SOUP RECIPES RECIPES

Name: Posole (Mexican soup with pork and hominy)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4-6 serving(s)
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)

BEST POSOLE RECIPE - MEXICAN SOUP WITH PORK AND HOMINY ...

Best Posole Recipe - Mexican Soup with Pork and Hominy ... image

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 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 4-6 serving(s)

Number Of Ingredients 14

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)

Steps:

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.

Nutrition Facts : Calories 254.2, FatContent 8.6, SaturatedFatContent 2.8, CholesterolContent 6.1, SodiumContent 454.2, CarbohydrateContent 40.2, FiberContent 7, SugarContent 8.4, ProteinContent 5

CLASSIC POSOLE RECIPE | EPICURIOUS

Classic Posole Recipe | Epicurious image

Hominy, or hulled corn kernels, is the backbone of this Mexican soup (pronounced poh-SOH-lay), which can easily be made vegetarian by using vegetable stock and omitting the pork. Either way, it's best garnished with lots of cilantro, cheese, and lime and served with warm flour tortillas.

Provided by Irene Rutigliano

Yield Makes 8 to10 servings

Number Of Ingredients 22

Ingredients

1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 2-pound boneless pork shoulder (Boston butt)
Kosher salt and freshly ground black pepper
1/2 red onion, sliced
1/4 cup vegetable oil
1/2 red onion, chopped
3 garlic cloves, minced
2 plum tomatoes, diced
6 cups low-salt chicken broth
1 28-ounce can undrained pinto beans
1 28-ounce can white hominy, drained
1 28-ounce can diced tomatoes with juices, puréed in blender until smooth
1 tablespoon oregano (preferably Mexican)
2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
Shredded mild cheddar
Chopped fresh cilantro
Lime wedges
Flour tortillas
Ingredient info: Smoked paprika and hominy are sold in most supermarkets.

Steps:

Preheat oven to 275°. Line a small roasting pan with foil. Mix cumin, garlic powder, and smoked paprika in a small bowl. Rub spice mix all over pork. Sprinkle with salt and pepper. Place pork in pan and cover with sliced onion. Pour 1/2 cup water in the bottom of pan. Cover pan tightly with foil and roast until meat is very tender, 5-6 hours. Let pork rest until cool enough to handle.
Using 2 forks, shred pork into bite-size pieces. Skim fat from juices in roasting pan; reserve meat. DO AHEAD: Can be made 2 days ahead. Cover and chill pork and juices separately.
Heat oil in a large pot over medium-low heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 2 minutes. Add the diced fresh tomatoes and stir until softened, about 2 minutes longer. Stir in broth and next 5 ingredients. Bring to a boil and reduce heat to low. Cover; simmer, stirring occasionally, for 30 minutes.
Add reserved pork to posole. Simmer uncovered 30 minutes longer for flavors to meld. Season to taste with salt and pepper, adding reserved juices from roast pork, if desired. Divide among bowls, garnish with shredded cheese, cilantro, and lime wedges, and serve with flour tortillas.

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