Cookstr.com

Posole

Updated February 23, 2016

Cookbook

The Tex-Mex Cookbook

Published by Ten Speed Press

This image courtesy of Joseph DeLeo

Traditionally, this dish is made with dried posole and a pork shoulder. The posole can take as long as five hours to cook, by which time the meat and chiles have become extremely tender. This version uses easy-to-find canned hominy and still gets better as you cook it longer.

6 to 8 servings

Cooking Methodbraising

CostModerate

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

One Pot MealYes

OccasionFamily Get-together, game day

Recipe Coursemain course

Mealdinner

Taste and Texturehot & spicy, meaty

Ingredients

  • 1¼-pound pork shoulder, cut into slices (bones included)
  • ½ cups roasted green chiles, chopped
  • 3 garlic cloves, minced
  • 1 cup chopped onions
  • 2 tablespoons crushed red chiles
  • One 30-ounce can pozole blanco (white hominy)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • Salt
  • Lime wedges
  • Sliced radishes
  • Chopped onion
  • Chopped fresh cilantro
  • Baked tortilla strips

Instructions

  1. Bring 6 cups water to a boil and add the pork. Cook for 10 minutes. Reduce the heat to a simmer and add the rest of the ingredients (except the garnish). Salt to taste. Cook, covered, for 1½ to 2 hours (or longer), stirring and adding water if needed. Serve in soup bowls.

  2. Pass around a plate of garnishes for everyone at the table to add to their soup.

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