"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Posole Recipe

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This recipe for Posole, by , is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nick Wilkinson


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

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!

Number Of Servings:
Number Of Servings:
6 Servings




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