The cold brings out the soup lover in me. Few soups are as flavorful as Posole, a traditional Mexican soup broth of pork, a sauce made from dried red chiles which have been steeped, hominy and fresh toppings such as shredded cabbage, cilantro, avocado, lime, etc.
This is my quick-n-easy gringa version of Posole, adjusted to suit the New England tastebuds of my darling husband. I know it ain’t authentic, but it’s darn good!
2-3 lbs lean pork, cut into bite-sized cubes (I use a little pork sirloin roast)
3-4 tbsp olive oil
House seasoning (equal parts kosher salt, black pepper and granulated garlic)
3-4 garlic cloves, minced
8 cups chicken stock (I prefer Knorr Homestyle Stock)
1 10 oz can red chile enchilada sauce
1 14 oz can plain tomato sauce
1 30 oz can white hominy, drained & rinsed
2 bay leaves
1 tsp cumin
1/2 tsp oregano
Fresh cilantro, chopped
Fresh cabbage, shredded
Fresh minced onion
1. Cut the pork into bite-sized pieces and season generously with house seasoning.
2. Heat a large, heavy stock pot over medium heat and brown the pork in the olive oil.
3. Add the garlic and stir quickly for about a minute, making sure it does not burn.
4. Add the chicken stock, red chile enchilada sauce, tomato sauce, hominy, bay leaves, cumin and oregano.
5. Taste for seasoning and add salt if desired.
6. Bring just to a low boil then reduce to a low simmer. Cover and let simmer for 2-3 hours, or until pork is very tender. The soup should be very brothy.
7. Serve in bowls and let everyone choose the toppings they prefer. I love cilantro, avocado and lime.
TIPS: The red chile sauce is traditionally made by steeping dried chiles in boiling water, then running them through a blender and then through a sieve.
For the pork I get a very small pork roast, sometimes called a picnic roast or a pork sirloin roast. You can also use chicken.
This can also be done in the slow-cooker, but you’ll want to brown the pork in a skillet first.