Posole

Name: Posole
Ingredients: 2 lbs pork shoulder, cut into 1-inch chunks; 1 teaspoon salt; pepper; 1 teaspoon dried oregano; 1 -2 tablespoon chipotle chile, pureed (canned in adobe sauce); 2 (30 ounce) cans hominy, drained but reserve liquid; 1 bay leaf; 2 onions, chopped; 2 garlic cloves, diced; 1 bunch fresh cilantro, stemmed, garnish; 2 tablespoons fresh cilantro, chopped; 6 radishes, sliced, garnish; 1 large avocado, diced, garnish; 2 limes, cut into wedges, garnish; corn tortilla, warmed

15 ingredients

8 steps

Ingredients

2 lbs pork shoulder, cut into 1-inch chunks
1 teaspoon salt
pepper
1 teaspoon dried oregano
1 -2 tablespoon chipotle chile, pureed (canned in adobe sauce)
2 (30 ounce) cans hominy, drained but reserve liquid
1 bay leaf
2 onions, chopped
2 garlic cloves, diced
1 bunch fresh cilantro, stemmed, garnish
2 tablespoons fresh cilantro, chopped
6 radishes, sliced, garnish
1 large avocado, diced, garnish
2 limes, cut into wedges, garnish
corn tortilla, warmed

Directions

1

In a large soup pot combine first 6 ingredients (pork - chipotle chiles).Add the liquid from the hominy along with the bay leaf and enough water (about 2 cups) to cover.
2

Bring to a boil.
3

Reduce heat and add half of the onion and simmer covered for 1 hour.
4

Add hominy to soup and increase heat to med low, cooking uncovered for 45-60 minutes or until pork is tender and soup thickens.
5

Stir in garlic and cook 10 more minutes.
6

Stir in chopped cilantro just before serving.
7

To serve prepare dishes of garnishes (onion, extra oregano, radishes, avocado, and lime wedges).
8

Serve posole in bowls with tortillas.