Posole
Very good on a chilly spring day in Montana. Nice warm and can be spicy.
Ingredients
- 3 cups cooked pork cut into bite sized cubes (pork shoulder is traditional ; or other pork roast)
- 2 tablespoons lard or 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 chicken stock
- salt
- 1/2 cup chopped cilantro garnish
- lime wedge garnish
Instructions
- 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.
Notes
http://www.recipezaar.com/recipe/Posole-Mexican-soup-with-pork-and-hominy-59367