Posole
 
Prep time
Cook time
Total time
 
Very good on a chilly spring day in Montana. Nice warm and can be spicy.
Author:
Recipe type: Soup
Cuisine: Mexican
Serves: 6
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
  • ½ teaspoon oregano
  • ½ teaspoon black pepper
  • 2 (4 ounce) cans diced green chili peppers (or 2 fresh green chili‚Äôs seeded and diced)
  • 2 (15 ounce) cans white hominy, drained and rinsed
  • 1½ cups cooked pinto beans (or 1- 15 oz. can pinto beans) (optional)
  • 1 quart pork stock or chicken stock
  • salt
  • ½ cup chopped cilantro (garnish)
  • lime wedge (garnish)
Instructions
  1. In a large pan.
  2. Saute onions in lard or bacon drippings until clear.
  3. Add garlic and spices and cook another two minutes.
  4. Add meat, green chili, rinsed hominy and beans.
  5. The beans are not traditional but we like them.
  6. Cook another two minutes.
  7. Pour stock over all.
  8. Add salt to taste.
  9. Simmer, covered, about 1hour.
  10. 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
Recipe by Johnny's Cookbook at http://layingitontheline.com/recipes/?p=82