Posole (Mexican Soup with Pork and Hominy)
This recipe was taught to me by my friend Mary, who was raised in Mexico, when she learned that I didn't like Menudo. She adds a whole jalapeno to the recipe, but that's too hot for me. The prep and cook time doesn't include cook time for the pork.
This recipe was taught to me by my friend Mary, who was raised in Mexico, when she learned that I didn't like Menudo. She adds a whole jalapeno to the recipe, but that's too hot for me. The prep and cook time doesn't include cook time for the pork.
- 1 large onion chopped
- 1/2 teaspoon black pepper
- salt
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 3 cups cooked pork, cut into bite sized cubes (pork shoul or other pork roast)
- 2 tablespoons lard or 2 tablespoons bacon fat
- 2 cloves garlic peeled and diced
- 2 (4 ounce) cansdiced green chili peppers (or 2 fre s seeded and diced)
- 2 cans white hominy drained and rinsed
- 1 1/2 cups cooked pinto beans (or 1- 15 oz. can pinto beans)
- 1 quart pork stock or 1 quart chicken stock
- 1/2 cup chopped cilantro (garnish)
- lime wedge (garnish)
- Carbohydrate 4.53400625 g
- Cholesterol 0 mg
- Fat 0.11731 g
- Fiber 0.764187515020371 g
- Protein 0.63333875 g
- Saturated Fat 0.024401875 g
- Serving Size 1 1 -6 serving(s) (40g)
- Sodium 2.408375 mg
- Sugar 3.76981873497963 g
- Trans Fat 0.02440325 g
- Calories 20 calories
Step-by-step
- In a large pan, saute onions in lard or bacon drippings until clear.
- Add garlic and spices and cook another two minutes.
- Add meat, green chili, rinsed hominy and beans. (The beans are not traditional but we like them.)
- Cook another two minutes.
- Pour stock over all.
- Add salt to taste.
- Simmer, covered, about 1 hour.
- Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.
- Serve with large corn chips and cold melon.
My Comforting Bowl of Posole: A Taste of Tradition and Friendship
The aroma alone is enough to transport me back to a sun-drenched afternoon, sharing laughter and stories with my dear friend Mary. This isn't just a recipe; it's a memory, a testament to the simple joys of friendship and the comforting warmth of a truly authentic Mexican meal. Mary, a native of Mexico, taught me this Posole recipe when she discovered my aversion to Menudo – a hearty, traditional Mexican soup. Her original recipe calls for a whole jalapeño, but for my slightly less adventurous palate, I’ve opted for a more moderate approach. This adaptation still captures the rich, vibrant flavors that make Posole such a celebrated dish.
The preparation is surprisingly straightforward. The heart of the dish lies in the slow simmering, allowing the flavors of the pork, spices, and hominy to meld into a harmonious symphony. The savory pork, tender and succulent from hours of gentle cooking, is a true highlight. The hominy, with its unique texture and subtle sweetness, provides a beautiful counterpoint to the rich broth. And the addition of pinto beans—a personal touch of ours— adds a lovely creaminess to the soup. But honestly, the simplest additions sometimes make all the difference. The vibrant green chilies bring a touch of welcome heat, and the finishing garnishes of fresh cilantro and a squeeze of lime elevate the entire experience. It's a testament to how the smallest details can transform an already wonderful dish into something truly extraordinary.
Posole is more than just a meal; it's an experience. It's the feeling of warmth on a chilly evening, the shared laughter around a table laden with good food and even better company. The simplicity of the ingredients belies the depth of flavor that emerges with careful cooking and attention to detail. The combination of the hearty pork, the slightly sweet hominy, the subtle spice blend, and the refreshing tang of lime create a flavor profile that is both comforting and exciting. It is a dish that reflects the warmth and generosity of Mexican culture, reminding me of the special bond I share with Mary.
I love serving my Posole with large, crispy corn chips for scooping up the delicious broth and tender pieces of pork. And believe it or not, the unexpected pairing of cold, juicy melon alongside the warm, savory soup is a delightful combination that adds a refreshing contrast to the richness of the Posole. It's a testament to how simple ingredients, when combined thoughtfully, can create a culinary masterpiece. Mary's recipe has become a cornerstone of my own culinary repertoire – a reminder of the power of friendship and the enduring comfort of traditional food. It’s a dish I'll continue to cherish and share for many years to come, each bowl a testament to the beautiful memories associated with this heartwarming soup.
Beyond the Recipe:
While this recipe is a gift from my friend, the process of making Posole has also taught me valuable life lessons. The slow cooking process, much like many other aspects of life, requires patience and attention to detail. The seemingly simple act of simmering the ingredients for an hour allows the flavors to deepen and harmonize, creating something far greater than the sum of its parts. This resonates with me on a deeper level, reminding me that the most rewarding aspects of life often require patience, persistence, and a willingness to nurture growth. Just as the slow simmering process transforms simple ingredients into a culinary masterpiece, I have learned that time and dedication can transform our lives in profound ways.
The beauty of this recipe lies in its adaptability. You can easily adjust the spice level to your liking and substitute ingredients based on your preferences or what's available in your pantry. Whether you use pork shoulder, another cut of pork, or even chicken, the essence of this dish remains the same: a hearty, flavorful soup that brings people together. The sharing of this meal, the stories exchanged over a warm bowl of Posole, are just as important as the recipe itself. So gather your friends and family, whip up a pot of this delicious soup, and savor the moment.
