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Posole
Jon Davies
Print Recipe
Course
Soup
Cuisine
Mexican
Ingredients
Pork
2
pounds
pork shoulder
½
Onion studded with 3 cloves
6
Cloves
peeled garlic
8
Peppercorns
2
Teaspoons
cumin seed
Pinch
Mexican oregano
Soup
1
Large onion medium diced
4
Cloves
garlic chopped
2
Tablespoons
corn oil
1
Teaspoon
black pepper
1
Teaspoon
ground cumin
½
Teaspoon
cayenne pepper
1
Teaspoon
paprika
4
Cups
white hominy canned
drained and rinsed
5
Cups
pork broth
If short, make up difference with chicken stock
2
Cups
roasted and diced green chilies
canned is ok
2
Diced fresh jalapeños
Juice of one lime
Instructions
Pork
Place pork shoulder in soup pot.
Add seasonings and lightly salt. Cover with water.
Bring to boil.
Reduce to simmer and cook for 1 hour.
Reserve liquid cut meat in to half inch pieces.
Soup
In large pot, sauté onions and garlic in corn oil until translucent.
Add all remaining soup ingredients.
Simmer covered for 1½ hours until pork and hominy are tender.
Salt to taste. Spoon into bowls. Garnish with chop, fresh cilantro and a squeeze of lime juice.
Serve with warm flour tortillas.