This delicious soup's 1of my favorites. It is made at Christmas and New Year's and is very popular out here in California and also,New Mexico, which is the state this particular posole gets it's name. I made a big batch last Saturday, with no leftovers and I'm wishing I had more-lol!It's great in chilly weather!
3 pounds pork stew meat, cut into 3/4 -inch cubes
1 large onion, chopped
6-8 cloves garlic, minced
2 tablespoons vegetable oil
4 cans ( 14-1/2 ounces each) beef broth
3 cans ( 15-1/2 ounces each) white hominy,rinsed and drained- about 6 cups
2 cans (4 ounces each) chopped green chiles
1 can Rotel ,(diced tomatoeswith green chiles)
1-2 jalapeno peppers, seeded and chopped
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
pinch sugar
1 bay leaf
1/2 cup minced fresh cilantro
Garnishes: ( these are what make the soup even better!)
shredded green cabbage
shredded Monterey Jack cheese
diced white onion
diced radishes
Tapito or other hot sauce
tortilla chips- freshly fried ,salted homeade strips are best
lime wedges
In a soup kettle or Dutch oven, cook the pork ,onion, and garlic in oil over medium heat until meat is no longer pink;drain.Stir in the broth, hominy, chiles, jalapeno,Rotel, salt, cumin, oregano, pepper, cayenne,sugar,and bay leaf. Bring to a boil. Reduce heat; cover and simmer for1 hour or until meat is to desired tenderness. Stir in cilantro. Ladle into soup bowls and let everyone fix up their soup with the garnishes of their choice. I suggest using a bit of everything-it really enhances the soup... and don't forget a squeeze of lime. Muy Deliciouso!
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Jennifer
When baking, follow directions. When cooking, go by your own taste.- Laiko Bahrs
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Edited by 2864590 at 01/02/2008 5:33 PM
