Posole Recipe

Posole, also known as pozole, is a traditional Mexican soup made with hominy (dried maize kernels treated with an alkali), meat (usually pork), and seasoned broth, often garnished with fresh vegetables and herbs. This hearty dish is popular in Mexican cuisine, especially during celebrations like holidays and family gatherings. Follow this easy recipe to bring the authentic flavors of posole to your table.

Ingredients:

• 2 pounds pork shoulder or pork butt, cut into cubes
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon chili powder (optional, for added heat)
• Salt and pepper, to taste
• 1 bay leaf
• 6 cups chicken or pork broth
• 2 cans (15 ounces each) hominy, drained and rinsed
• For garnish: shredded cabbage, sliced radishes, chopped cilantro, lime wedges, diced avocado, and/or sliced jalapeños

Instructions:

1. Searing the Meat:

• Heat a large pot or Dutch oven over medium-high heat.
• Add the pork cubes and sear until browned on all sides, about 5-7 minutes.

2. Cooking the Aromatics:

• Reduce the heat to medium.
• Add the chopped onion and minced garlic to the pot.
• Sauté until the onion is translucent and fragrant, about 3-4 minutes.

3. Adding Spices:

• Stir in the dried oregano, ground cumin, chili powder (if using), salt, pepper, and bay leaf.
• Cook for another 1-2 minutes to toast the spices and enhance their flavors.

4. Simmering:

• Pour in the chicken or pork broth, scraping the bottom of the pot to release any browned bits (this adds flavor).
• Bring the mixture to a boil, then reduce the heat to low.

5. Cooking the Hominy:

• Add the drained and rinsed hominy to the pot.
• Cover and simmer over low heat for 1.5 to 2 hours, or until the pork is tender and fully cooked.

6. Adjusting Seasoning:

• Taste and adjust the seasoning with salt and pepper if needed.

7. Serving:

• Ladle the posole into bowls.
• Serve hot, garnished with shredded cabbage, sliced radishes, chopped cilantro, lime wedges, diced avocado, and/or sliced jalapeños according to your preference.

Conclusion:

Posole is not just a soup; it’s a celebration of flavors and traditions deeply rooted in Mexican culture. With this simple recipe, you can recreate the rich, comforting taste of authentic posole right in your own kitchen. Whether enjoyed on a cold winter evening or as part of a festive gathering, posole is sure to warm hearts and satisfy appetites alike.

Tips:

• Hominy Preparation: If using dried hominy, soak it overnight and cook separately until tender before adding to the soup.
• Meat Choice: Pork shoulder or pork butt are ideal cuts for posole, as they become tender and flavorful after slow cooking.
• Garnish Options: Customize your posole with a variety of fresh garnishes for added texture and flavor.
• Make Ahead: Posole tastes even better the next day as flavors meld together; it’s perfect for meal prepping or leftovers.