Posole (thick soup)
1 1/2 lbs. pork shoulder
1/2 onion stuck with 2 cloves
2 cloves garlic, peeled
1/2 teaspoon whole cumin seed
1 onion, chopped
2 cloves garlic, chopped
2 tablespoon oil
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon cloves
1/2 teaspoon cayenne (this adds heat)
4 cups canned white hominy, drained & rinsed
3 to 5 cups pork broth from cooking pork shoulder
1 cup canned chopped green chilies or use fresh Anaheim chilies
Salt to taste
2 whole jalapeños, canned or fresh, chopped (optional)
Prepare the onion with the 2 cloves, peel the garlic and onion, chop both, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
Place the meat in a large saucepan and just cover with lightly salted water. Add the clove studded onion, 2 cloves peeled garlic, peppercorns, cumin seed, and oregano. Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes. Remove meat and broth, reserving both.
Saute the chopped onion and garlic in oil until translucent. Add the remaining spices, stir for a minute. Cut the reserved pork into 1 inch cubes and add to the pan. Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock), green chilies and jalapenos (optional).
Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender. If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth. Degrease the stew, taste for salt, and serve in soup bowls.
Pairs Well With
Posole traditional Mexican dish from the pacific coast region of Jalisco. A thick soup