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This Recipe Comes From The Kitchen of Sharon Starks, Parkville, Missouri

Posole

Posole is a traditional Southwest American Indian dish from the pacific coast region of Jalisco. A thick soup that's usually made with pork, hominy, garlic, onion, chili peppers, cilantro, and broth.

Ingredients (Serves 4):

  • 1 1/2 -2 lbs. pork shoulder
  • 1/2 onion stuck with 6 cloves
  • 2 rounded Tbs minced garlic
  • 10 peppercorns
  • 1 tsp. cumin
  • oregano, big pinch
  • 2 1/2 onions, chopped
  • 2 1/2 rounded Tbs minced garlic
  • 1/4 cup olive oil
  • 1 tsp. black pepper
  • 1 tsp. ground cumin
  • 1/2 tsp. cloves
  • 1/2 tsp. Cayenne
  • 1 green pepper, chopped
  • 4 cans white & yellow hominy, drained and rinsed
  • 3 to 5 cups pork broth from cooking pork shoulder
  • 1 cup canned chopped green chilies (2 - 8 oz cans)
  • Salt to taste
  • 1 cup carrots, chopped into 1/2" cubes
  • 1 or 2 cups celery, chopped
  • 2 cups sliced mushrooms 
  • 1 can okra, chopped or (16oz frozen)
  • Cilantro, green onions, limes (garnish)
  • 1 whole jalapeno, canned or fresh, chopped. 2 if you really want to breathe fire and sweat.

Directions:
  1. Place the meat in a large saucepan and just cover with lightly salted water. Add the clove studded onion, 2 rounded Tbs minced garlic, peppercorns, cumin seed, and oregano. Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes. Remove meat and broth, reserving both.
  2. Saute the chopped onion, celery, carrots, green pepper, okra and garlic in oil until translucent. Add the remaining spices, stir for a minute. Cut the reserved pork into 1 inch cubes and add to the pan with cloved onion (chopped). Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock), mushrooms, green chilies, okra and jalapenos (optional).
  3. Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender. If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth. Degrease the stew, taste for salt, and serve in soup bowls.
  4. This is a delicious recipe and well worth the effort to make. Garnish with cilantro, chopped green onions and quartered limes if desired.
    5.

For The Vegetarian version of this dish, click here.


This is her grandson. Cute little booger isn't he?

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