Ingredients: |
Ingredients: 2 lbs. pork shoulder, cut into 1-inch chunks
1 tsp. salt
Freshly ground pepper
1 tsp. ground cumin
1 tsp. dried oregano, plus more for garnish
1 to 2 Tbsp. canned chipotle chiles in adobo sauce
puréed with 4 Tbsp. water
2 (30 ounce) cans hominy
1 bay leaf
2 medium onions, 1 finely chopped, 1 diced
2 lg. garlic cloves, chopped
1 bunch of cilantro, stemmed, plus 2 Tbsp. chopped
6 radishes, thinly sliced
1 large or 2 small ripe Hass avocados, diced
2 limes, cut into wedges
Corn tortillas, warmed in the oven
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Directions: |
Directions: In a large, heavy saucepan or enameled cast-iron casserole, combine pork, salt, pepper, cumin, oregano and chipotle puree (to control spiciness, start with 1 Tbsp.; you can always add more later). Add liquid from canned hominy along with bay leaf and enough water to just cover the meat (about 2 cups). Bring soup to a boil and skim off any foam that comes to the surface. Reduce heat, add finely chopped onion and cook soup, covered, at a low simmer for 1 hour.
Add the hominy and cook, uncovered, at moderately low heat until the pork is tender and liquid has thickened slightly, but is still soupy, about 50 minutes. (Posole is typically eaten with a spoon. If the soup becomes too thick, you can add water to recover broth.) Ten minutes before the soup is done, stir in chopped garlic. Before serving, add the chopped cilantro.
Assemble dishes of cilantro leaves, diced onion, dried oregano, sliced radishes and diced avocado; let guests garnish their own steaming bowls of posole. Serve with lime wedges (for squeezing over posole) and warm tortillas on the side.
This dish is even better when served the next day! |
This recipe for Posole is from