Posole – It’s Not Just for Winter

Posole, a pork or chicken soup with hominy (posole) is great on a chilly evening.  Tonight was not so chilly, but posole just sounded right.  I had some pork loin chops in the fridge, so I cut them into a 1/2 inch dice.  I chopped about 1/2 an onion and minced 3 medium garlic cloves.

I sweated the onions.  When they were about done, I started adding the pork cubes in small batches so they would cook and get a little color.  I added the pork in a total of three batches, then tossed in the minced garbled for a few minutes to let it bloom (smell like garlic).  Then I added a about 3 cups chicken broth, 1 can of hominy and about a cup of water. I brought it to a boil on the stove top, then transferred it to a crochet to simmer for about 3 hours.

At serving time, I ladled the plain posole into a nice rimmed dish and did the New Mexico red and green thing… a few tablespoons of red chile sauce on one side of the bowl and a few tablespoons of green chile sauce on the other.  I did a traditional row of grated cabbage and julienned radishes down the middle and sprinkled all with dry Mexican oregano  Steamed corn tortillas and a little butter on the side made it a great meal!  And really very simple.

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