Authentic Mexican Posole

We had pulled pork left from our Loaded BBQ Pork Potato Casserole  and decided to turn it into Posole which we hadn’t made in a long time.  After looking around, I selected the recipe for Authentic Mexican Posole from Food.com because we had most of the ingredients on hand and it used canned chiles.  I changed the instructions quite a bit as I was starting with cooked meat but the original can be found by clicking on the above link.

Authentic Mexican Posole – Adapted from Food.com

Ingredients:

1¾ lbs. shredded pork shoulder

2 tbsp. fat from the pork

3 garlic cloves, minced

1 tbsp. cumin powder

1 onion, chopped

½ tsp. black pepper

½ tsp. cayenne

2 tbsp. chile powder (I used Ancho)

1 tsp. salt

¼ tsp. Mexican oregano

4 cups canned white hominy, drained and rinsed (see note)

3-5 cups pork broth (note 2)

1 cup canned diced green chiles (optional)

2 whole fresh jalapenos, chopped (optional)

3 whole ancho chilies, seeded and stemmed (garnish) (optional)

Notes:

1. Bev decided yellow hominy would make the soup more colorful

2. I used some very rich chicken broth

Directions:

1. Add 2 tbsp. oil to a skillet over medium heat (I used fat that came from the nuked pulled pork).

2. Add the chopped onion and saute until translucent.

3. Add the garlic and cook until fragrant,

4. Stir in the salt, pepper, cumin, oregano and green chiles and cook for a few minutes.

5. Add in the meat, hominy, and enough broth to get the desired amount of liquid.

6. Cook at a simmer, covered, until hominy is tender.

7. Degrease the stew (if needed), taste for salt, and serve in soup bowls.

The Verdict:

I thought it was very good and would use this recipe again but it would not taste the same as I have no more of this chicken broth.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

9/19/23 meal date