Pork Posole

Name: Pork Posole
Ingredients: 1 teaspoon olive oil; 12 ounces boneless pork shoulder, trimmed and cut into 1/2-inch pieces; 1 cup chopped onion; 4 garlic cloves, minced; 1 1/2 teaspoons ground cumin; 1/2 teaspoon ground red pepper; 1/2 cup beer; 2 cups unsalted chicken stock (such as Swanson); 1/2 cup salsa verde; 1 (28-ounce) can hominy, drained; 1/4 cup cilantro leaves; 4 radishes, sliced; 4 lime wedges

13 ingredients

5 steps

Ingredients

1 teaspoon olive oil
12 ounces boneless pork shoulder, trimmed and cut into 1/2-inch pieces
1 cup chopped onion
4 garlic cloves, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon ground red pepper
1/2 cup beer
2 cups unsalted chicken stock (such as Swanson)
1/2 cup salsa verde
1 (28-ounce) can hominy, drained
1/4 cup cilantro leaves
4 radishes, sliced
4 lime wedges

Directions

1

Heat a Dutch oven over medium-high heat. Add oil; swirl to coat. Add pork; saute 5 minutes, turning to brown on all sides. Remove pork from pan, reserving 1 tablespoon drippings in pan. Add onion to pan; saute 4 minutes, stirring occasionally. Add garlic; saute 1 minute, stirring constantly. Return pork to pan; stir in cumin and pepper. Add beer; bring to a boil. Cook until liquid almost evaporates (about 9 minutes).
2

Add chicken stock, salsa, and hominy; bring to a boil. Cover, reduce heat, and simmer 1 hour and 10 minutes or until pork is very tender, stirring occasionally. Ladle 1 1/3 cups soup into each of 4 bowls. Top each serving with 1 tablespoon cilantro and 1 sliced radish. Serve with lime wedges.
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