Ever try Posole? Hominy? What are you saying Kari?! Well run, don’t walk to your grocery store and pick up these ingredients to make this delicious and comforting soup…hurry! Oh and Happy Eating!
preparation
preparation Time25 mins
cook Time
90 mins
servings
8
calories
0 per serving
ingredients
- 2 pounds fresh green tomatillos
- 2 jalapeo pepper
- 1 large onion, sliced thinly
- 3 clove garlic, minced
- 2 tablespoons unsalted butter
- salt and pepper
- 1 tablespoons ground cumin
- 1 teaspoons crushed red pepper flake
- 2 pounds pork butt, 1" dice
- 1 large onion, sliced thinly
- 3 clove garlic, minced
- 4 cup chicken stock
- 1 tablespoons reduced sodium chicken base
- 4 cup hominy, rinsed and drained
- cilantro, for garnish
- cabbage, sliced thin for garnish
- red radish, sliced thinly for garnish
- cotija cheese, for garnish
- limes, quartered, for garnish
directions
Step 1:
Boil tomatillos and jalapenos in a large pot of water for 20 minutes. In a large saute pan, heat butter over medium heat and saute onions and garlic until golden brown. Season with salt and pepper. Remove from heat. In a large blender, puree boiled vegetables with one cup of reserved water and onion mixture. Add in cumin and chili flake and puree for 30 more seconds. Set aside.
Step 2:
In a large dutch oven, add cubed pork, onion, garlic, and 4 cups water. Cook over medium high heat for 40 minutes. Add in salt and pepper. Remove pork with a slotted spoon. Puree onion and water mixture. Set aside.
Step 3:
In the dutch oven, heat 1 tablespoon vegetable oil until smoking. Carefully add tomatillo mixture and fry for 5 minutes. Add in chicken stock, chicken base, and 2 cups pork stock. Cook for 20 minutes. Add in pork and hominy, cook for 10 minutes. Ladle into bowls and garnish with remaining ingredients..I like to squeeze lots of lime and top with a couple splashes of hot sauce.
