SPANISH PORK SOUP 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

SPANISH ROASTED PORK (PERNIL) RECIPE | ALLRECIPES

Spanish Roasted Pork (Pernil) Recipe | Allrecipes image

Traditional dish in our family.

Provided by Latino0809

Categories Meat and Poultry Pork

Total Time 6 hours 0 minutes

Prep Time 20 minutes

Cook Time 5 hours 30 minutes

Yield 16 servings

Number Of Ingredients 11

Ingredients

9 pounds skin-on, bone-in pork shoulder (picnic) roast
1 lime, halved
10 cloves garlic
2?½ tablespoons salt
1?½ tablespoons olive oil, divided
1 tablespoon dried oregano
1?½ teaspoons ground black pepper
1?¼ teaspoons adobo seasoning (such as Goya®)
1 teaspoon vinegar
¼ teaspoon sazon seasoning
2 (12 fluid ounce) cans or bottles beer (such as Budweiser®)

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Rub pork shoulder all over with lime.
Mash garlic into paste in a mortar and pestle or pilon. Transfer to a bowl; mix in salt, 1 tablespoon oil, oregano, black pepper, adobo seasoning, and vinegar.
Lift skin off the pork to 1-inch from the narrow part of the bone. Make 3/4-inch slits all over the pork with a sharp knife. Stuff seasoned garlic paste into the slits. Pull skin back over to cover the pork.
Mix remaining 1/2 teaspoon oil and sazon seasoning together in a small bowl. Rub over the skin of the pork.
Transfer pork to a large roasting pan. Pour in beer. Cover with aluminum foil, sealing well.
Roast in the preheated oven until slightly pink in the center, about 3 hours.
Increase oven temperature to 350 degrees F (175 degrees C). Uncover pork and continue roasting until skin is golden brown and crispy, about 2 1/2 hours. Remove from oven and let stand for 10 minutes before carving.

Nutrition Facts : Calories 362.2 calories, CarbohydrateContent 3 g, CholesterolContent 100.5 mg, FatContent 25.2 g, FiberContent 0.4 g, ProteinContent 26.4 g, SaturatedFatContent 9 g, SodiumContent 1170.7 mg, SugarContent 0.1 g

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