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.