1. Connie & Bob Pepples Posole January 28, 2013
A traditional Mexican soup with pork and hominy.
3/4 cup applewood-smoked bacon – render in stockpot over medium heat.
3 pounds boneless pork butt, trimmed of fat, cut into half-inch dice. Add and sear well.
Remove pork and bacon and set aside.
1 1/2 cup diced yellow onion – sauté in drippings in stockpot for 10 minutes until translucent.
Add the following ingredients and sauté for 5 minutes.
6 Tbsp minced garlic
1 1/8 tsp cumin
1 1/8 tsp chili powder
1 1/8 tsp kosher salt
1 1/8 tsp black pepper
3 1/2 tsp dried oregano
1 1/8 tsp dried thyme
3 3/4 cups chicken stock added to deglaze the pot. Return bacon and pork to the stockpot.
Add the following and simmer uncovered for 20 minutes.
3/4 tsp pureed chipotle chili
1 1/2 cup canned diced green chilies
1 1/2 cup canned diced tomatoes
4 1/2 cups canned white hominy (corn)
Add the following and simmer uncovered for 10 minutes.
1 1/4 cup diced green pepper
3/4 cup diced red pepper
Remove the pot from the heat and add the following – Note: basil and cilantro lose their flavor
if they are heated for a long time…..so add them once soup is removed from heat.
3 1/2 tsp minced fresh basil
1/2 bunch cilantro, minced
Serve in plated soup bowls.
On separate salad plates, place the garnish items as follows:
2 limes cut into wedges (one wedge per plate)
Tortilla chips (about one hand full per plate)
2 avocados sliced (to be divided equally)
1 small iceberg lettuce, chopped
Hints: It is best to assemble all ingredients, made ready for cooking, before starting. The pot will
look burned, but the deglazing process removes the brown residue. The soup can be made in
advance and reheated. I suggest not adding the basil and cilantro until the reheating process takes
place.
Serve the plated bowl of soup and each person adds lettuce, chips avocado and a squeeze of lime
over all as desired.