Posole with Pork

Posole is a very delicious soup and many cultures consider it a “Holiday Dish”. It’s very filling and it’s quite easy to make. You will serve it with raw cabbage, radish, cilantro, lime & we would definitely add a little habanero BUT be very careful as it is extremely spicy.

Bon Apetit!

Ingredients:

• 1 large onion

• pork loin & pork bones ( you don’t need both you can just use pork loin)

• New Mexico hatched red chili 3-4

• Bay leaves 2-3

• better than bouillon

• 1 can of hominy

• 2 large carrots

• 2 medium size potatoes

• 1 large tomato

• 5-6 tomatillo

• cilantro

• 4-5 limes

• 2 garlic cloves

• oregano

• black pepper

• 2 bottles of beer

Instructions:

• dice the onions really small and sauté them on a little oil (2 tablespoon)

• add 2 garlic cloves diced, 1 teaspoon of oregano, 1 teaspoon of black ground pepper & stir this

• add in 1 large tomato cut up into thin slices and sauté for a few more minutes

• add in the cut up tomatillos

• cut up your meat into small cubes and in a separate pot brown them for a few minutes with a little oil

• Once they browned a little add it to the soup pot

• Add in 1 tablespoon of better than bouillon

• add in the cut up carrots, half of the cilantro cut up small and the bay leaves (2-3) to the soup

• add in 1 bottle of beer, this will make the meat softer and it will evaporate and make it taste delicious

• lower the heat to medium and cook this for about 20 minutes

• add in the hatched red chilies 2-3 pieces and add 2 cups of water

• cut the potatoes up into small cubes and once the soup is boiling lower the heat and add in the potatoes and the 2 cups of hominy

• squeeze 3-4 limes and add it to the mix

• this step is optional - I add in 1 more bottle of beer, remember it evaporates but cuts the grease down and makes the pork softer

• cover it up and cook this on medium heat until the pork, potatoes and hominy are all soft

• once it’s all soft and cooked let it sit for about 10 minutes under the cover

• You can cut up the cabbage, the radish, and the other half of the cilantro bunch. You will use a pinch of all of these ingredients on top of the soup. Don’t forget extra lime :)

• You can add in a little piece of habanero at the end or you can put it in the soup while it’s cooking. If not everybody loves the “heat” then I suggest to add it at the end :)

Bon Apetit!