Wednesday, January 14, 2009

Pork Posole

Photo: Lisa,
This recipe is from my friend and Lindsey's dad, Dave Baggs, who has some wonderful, easy Mexican recipes. Dave is currently somewhere in Mexico having the time of his life and enjoying his retirement. He made this delish pot of soup when he was here visiting us last month and I don't think there were any leftovers.

Posole is usually something we eat on Sunday's or for special occasions or on cold, rainy days. This is a really flavorful soup and you need to garnish it with chopped cilantro, onions and avocados so that you get the authentic Mexican flavor. And don't forget to squeeze a little lime juice in it and enjoy with warm corn tortillas. Buen provecho!

INGREDIENTS (serves 6 - 8)


  • 2 medium onions, chopped
  • 5 cloves of garlic, finely chopped
  • 1 (7oz) can chopped green chilies
  • 2 Tbsp. pork or bacon fat or olive oil
  • 3 lbs. cubed pork, preferably pork shoulder cut into 1-cubes
  • 2 (30oz) cans hominy
  • 8 cups water
  • 6 chicken bouillon cubes
  • 1 tsp. oregano
  • 1 tsp. cumin
  • 2 Tbsp. chili powder
  • 1/2 tsp. black pepper
  • Chopped cilantro, for garnish
  • 1/4 cup finely chopped onions, for garnish
  • 6 radishes, thinly sliced, for garnish
  • 1 large or 2 small ripe Hass avocados, diced, for garnish
  • 2 limes, cut into wedges
  • Corn tortillas, warmed

In a very large pot saute the onions, garlic and green chilies in pork or bacon fat for 10 to 15 minutes over medium heat.

Raise temperature to medium-high and add the cubed pork and brown all over, about 10 more minutes.

Next add the remaining posole ingredients an bring to a bubble. Lower heat to cook at a simmer, uncovered, for 45 to 60 minutes until the meat and hominy are tender and soup has slightly thickened. Taste for seasoning and add salt, if necessary.

Serve in large bowls, topped with garnishes.

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