Posole
Servings
8
servingsPrep time
30
minutesCooking time
1
hour
Cook Mode
Keep the screen of your device on
Ingredients
- For the Posole
3 pounds boneless pork butt, cut into 2-inch pieces
1 head of garlic
1 medium white onion chopped
6 poblano peppers roasted and peeled
6 tomatillos roasted
2 jalapeño or serrano peppers roasted
4 cups cooked white pozole-hominy
Mexican oregano
1 tablespoon whole cumin seeds toasted and freshly ground (or ground cumin)
salt
- For the Garnish
green cabbage or lettuce shredded
radishes sliced
serrano pepper minced
Pepitas toasted
Lemon or lime wedges
red onion diced
Mexican oregano
Directions
- In a large pot, combine the pork, garlic, onion, salt (about 3 tablespoons) and enough water to cover, 8 to 10 cups. Bring to a boil, skimming the top, reduce heat and cook for a good 2½ to 3 hours.
- When meat is tender, remove the garlic.
- Add 2 tablespoons of Mexican oregano, all of the hominy and the cumin, stir well to combine.
- In the blender, combine the roasted poblano, jalapeño and tomatillos, 1 cup of water, blend until smooth.
- Carefully add it to the posole and stir well to combine. Once it comes to a boil, taste for salt, season as needed. You may want to add a little more water (about 1½ cups) to the posole. Cook, partially covered for another hour or until pork is tender.
- Serve with warm tortillas or tostadas. Garnish with your favorite toppings.
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