Mexican Posole Soup
Ingredients
| 4 lbs pork shoulder | ||
| 1 large head garlic | ||
| 10 cups water | ||
| 6 cups chicken broth | ||
| 1 tbs Mexican oregano, crumbled | ||
| 4 guajillo peppers | ||
| 1 and 1/2 cups boiling water | ||
| 1/2 large onion | ||
| kosher salt and black pepper to taste | ||
| 2 (30 oz) cans white hominy, drained and rinsed | ||
| For the Garnish: | ||
| fried tortilla strips | ||
| chopped onion | ||
| fresh cilantro, chopped | ||
| lime wedges for squeezing |
This is a stick to your ribs Mexican staple soup. It contains shredded pork shoulder and white hominy and is flavored with chilies, garlic, oregano and is simmered in a rich stock.
- Peel the garlic cloves and reserve 2 for the chilie sauce.
- Slice the remaining cloves.
- Place the sliced garlic, water broth and pork in a large stock pot and bring just to a boil over medium high heat.
- Skim the surface and add the oregano
- Reduce heat to low and gently simmer, uncovered, until the pork is tender, about 2 hours.
- While the pork is simmering, discard the stems from the chilies, then shake out most of the seeds, then place the chilies in a bowl.
- Add the boiling water and let soak, turning occasionally for 30 minutes.
- Place the chilies and the soaking water in the blender.
- Cut the onion into chunks and add to the blender along with the reserved garlic and about 2 tsp of salt, then puree until smooth.
- Remove the pork shoulder from the stock pot and reserve the broth.
- Shred the pork using 2 forks and discard and remaining bones and fat.
- Place the pork back into the stock.
- Drain and rinse the hominy and add to the pot.
- Add the chilie sauce and season with salt and pepper.
- Bring to a simmer for 30 minutes.
- Spoon into bowls and serve with your favorite garnishes.
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