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Posole

Steps Cook Recipes Posole using 10 ingredients and 6 steps

Posole - Posole is a traditional Mexican soup, which boasts exuberant flavors of hominy, chiles, pork shoulder, and corn tortillas. Top your bowl with cilantro and thinly sliced radish to make it a year-round favorite! Hominy, or hulled corn kernels, is the backbone of this Mexican posole soup (pronounced pho-soh-lay), which can easily be made vegetarian by using vegetable stock and omitting the pork. Traditional Mexican Posole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, warm tortillas. Many Mexican markets have posole meat already chopped up for you.

Posole

I prefer hot enchilada sauce with salsa, but the regular kind will do.

Pozole (or posole) is a traditional soup in Mexico, often served Christmas eve, and in many parts of the country on Thursdays and Saturdays all year round.

You can cook Posole using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients make Posole

  1. You need 2 lb Pork.
  2. It's 16 oz Hominy.
  3. You need 1 tsp Salt.
  4. It's 1 each Red onion (medium).
  5. You need 6 clove Garlic.
  6. It's 1 tsp Black pepper.
  7. It's 28 oz Canned diced tomatoes.
  8. It's 2 tbsp Chicken bullion powder.
  9. Prepare 1 as needed Red pepper flakes.
  10. It's 8 oz Roasted and diced green chiles.

Posole instructions

  1. Dice onions and garlic.
  2. Cut pork into small cubes and remove fat as desired.
  3. Add all ingredients into large crock pot.
  4. Fill crock pot to the very top with water.
  5. Cook on low for 10 hours. It is ready to eat at this point..
  6. Keep warm for additional 8-10 hours before storing or putting in the fridge.

Posole - Pozole Spanish pronunciation: (from Nahuatl languages: pozolli, meaning "hominy"), is a traditional soup or stew from Mexican cuisine. It is made from hominy with meat (typically pork, but possibly chicken), and can be seasoned and garnished with shredded lettuce or cabbage, chile peppers, onion, garlic, radishes, avocado, salsa or limes. Known in Mesoamerica since the pre-Columbian era, today. I've learned this recipe from a friend from Mexico. I don't eat menudo, because the tripe or pig's feet made me nauseous. She always celebrated with this soup and I can eat everything in it without being grossed out! It's very delicious and everyone always get seconds or thirds! Thank you and good luck