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home > recipes > meat > posole
from Chicago, IL 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. 1 1/2 lbs. pork shoulder 1/2 onion stuck with 2 cloves 2 cloves garlic, peeled 5 peppercorns 1/2 tsp. whole cumin seed oregano, pinch 1 onion, chopped 2 cloves garlic, chopped 2 Tbl. oil 1/2 tsp. black pepper 1/2 tsp. ground cumin 1/2 tsp. cloves 1/2 tsp. 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 2 whole jalapenos, canned or fresh, chopped (optional) Procedure: 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. This is a delicious recipe and well worth the effort to make.

Posole


average rating = 4 stars(4.12508 comments available)
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Recipe Alert This is Found in... Photo
(posted October 29, 2003)

from Chicago, IL

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.

1 1/2 lbs.
pork shoulder
1/2
onion stuck with 2 cloves
2 cloves
garlic, peeled
5 peppercorns
1/2 tsp. whole
cumin seed
oregano, pinch
1
onion, chopped
2 cloves
garlic, chopped
2 Tbl. oil
1/2 tsp. black pepper
1/2 tsp. ground
cumin
1/2 tsp. cloves
1/2 tsp.
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
2 whole jalapenos, canned or fresh, chopped (optional)

Procedure:
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.

This is a delicious recipe and well worth the effort to make.



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+8 comments


from Fowler, co, United States wrote:1  0

Thank You for the recipe. ill be trying it today. Its nice to find people who actually cooks, I hate looking for something and the ingredients say add a can of this and a bag of that. Thank you this sound delicious.
5 starsOctober 23, 2016


from ALBUQUERQUE NM, United States wrote:2  0

Use fronzen Bueno red chile if you can find it. Most walmart stores i have been to have it of course its easy to find here in NM but i have found it in several other states
If not you can always order online or order chile pods and make it the old fashioned way which is by far the best
3 starsDecember 5, 2015


from reno, nv, United States wrote:0  0

Where are you getting the red color from cause normally you would use chili pods or ca chili powder was there a typo in this recipe
3 starsOctober 6, 2013


from Chicago, IL, United States wrote:10  4

I use Ancho Chili for the kick it needs. Buy them dried, remove the seeds and veins, and then soak in boiling water. When soft, use a food processor or mortar & pestle to make a sauce... Add this to the broth when you simmer it.

4 starsJanuary 15, 2004


from Winston, Or, United States wrote:5  7

This is a great basic -now add the trimmings -
shredded lettuce, avocado cubes, green onions, chopped tomato.
Just like my family makes it in Mexico !
4 starsNovember 30, 2003


from Flagstaff, Arizona, United States wrote:6  4

Very authentic. I used 10 oz. frozen red chili(Albuquerque brand) instead of the green chiles and added green onions, cilantro and lime juice.
5 starsNovember 29, 2003


from CA, United States wrote:5  4

Just great. The extra flavor that comes from the pork broth is just fab! A must try for any one that loves a hot soup on a cold day...
4 starsNovember 22, 2003


from Canandaigua, United States wrote:4  5

This soup is DEVINE!!!! What do you put in it to make it a red soup? That is my favorite!
5 starsNovember 22, 2003


 
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