Mexico Posole Blanco
There are a number of different types of posole (or pozole) soup, including red, green, with beans, or with vegetables. This clear version, normally called posole blanco, is the simplest preparation.
Recipe Servings: 6
Prep Time
5 minutes
Cook Time
2 hours 10 minutes
Total Time
2 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lb (1 kg) pork shoulder, cubed
- 2 lb (1 kg) hominy, precooked
- Water or stock, for cooking
- 2 onions, chopped
- Oregano, to taste
- 1 head garlic, each clove peeled and mashed
- 2 jalapeños, seeds and stem removed, chopped
- Salt to, taste
- 1 bunch of cilantro, chopped
- ½ head cabbage, shredded
- 6 radishes, thinly sliced
- 1 ripe avocado, thinly sliced
- 2 limes, cut into wedges
Directions
- Place pork and hominy in a large soup pot and add enough water or stock to cover. Bring to a boil, lower heat, and simmer for 1½ hours.
- Add half the onion, oregano, garlic, chilies, and salt to taste. Cook for another half hour.
- Serve garnished with the remaining chopped onion, cilantro, and shredded cabbage. Serve radishes, avocado, and wedges of lime on the side.
Copyright © 1993—2024 World Trade Press. All rights reserved.