Posole. 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. 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!
You can add another can of hominy if your slow-cooker is large.
I prefer hot enchilada sauce with salsa, but the regular kind will do.
Using a slotted spoon, transfer chilies tn a bowl; add boiling water.
You can have Posole using 10 ingredients and 6 steps. Here is how you cook that.
Ingredients of Posole
- Prepare 8 of Chili pods.
- You need of salt.
- Prepare 3 lb of Neck bone (espinaso).
- Prepare 2 can of Hominy (large).
- It's 1 of onion.
- You need of Topping.
- Prepare 1 of Cabbage.
- Prepare 1 of Valentina or Tapatio.
- You need 4 of Lime.
- You need 1 of Raddish.
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!
Posole instructions
- In a large pot put the meat to boil in plain water. Add the onion. (Make sure meat is already cut up). Add 1 large spoon full of salt..
- When meat is nice and tender remove the onion. Grab your chili and take the stems off. Add the chili inside the pot and let them boil..
- Once boiled add them in a blender. With the same juice from the meat add it to the blender and blend them. Set to the side once finished..
- Open the 2 cans of hominy. Drain the juice then add the hominy in the pot of meat..
- Now add the chili you blended. Stir it. Let it sit for about 15 minutes. Taste it to see if needs salt..
- Serve your bowl and feel free to squeeze some lime. Add hot sauce. Put chopped up cabbage and chopped up raddish..
I add lots of lemon juice to my bowl and a dash of salt. Stir in the onions, garlic, and salt and continue to simmer over a low fire until the posole is soft. Traditional Mexican pozole (posole) is a rich, brothy soup made with pork, hominy, and red chiles. Pile your bowl with toppings like shredded cabbage, radishes, cilantro, lime, and avocado! Posole (or pozole) is a Mexican pork stew that is perfect for the slow cooker during the week.