Posolé with smoked pork

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 470, total fat 26 G., saturated fats 7 G., proteins 24 G., carbohydrates 32 G., fiber 5 G., cholesterol 45 mg, sodium 1368 mg, sugar 4 G.

Posole is a hearty stew made throughout Mexico. While there are many variations, the basic ingredients remain meat and hominy corn. Dried guajillo chili peppers give the soup a bright red color and a pleasant spiciness that pairs beautifully with smoked pork. Serve each serving with fresh onions, radishes, and cilantro for a refreshing richness.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 dried guajillo peppers, stems and seeds removed (optional)
4 cups lightly salted chicken broth
2 tablespoons of vegetable oil
2 natural smoked pork chops on the bone, weighing 280 g each (don't throw away the bones)
1 white onion, diced + extra for serving
5 cloves garlic, chopped
1 bay leaf
1 tbsp dried oregano (preferably Mexican)
1 tsp ground cumin
2 x 14 oz cans hominy white corn, rinsed
Thinly sliced radishes and fresh cilantro, for serving
Lime wedges, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pork loin, guajillo pepper, hominy corn, radish, lime, bay leaf, oregano, cumin

Cooking the dish according to the recipe:

Heat a medium saucepan over high heat until very hot, about 1 minute. Add the chili pepper and cook, pressing with a spatula, for about 1 minute. Add 1 cup of chicken broth and bring to a boil. Remove from heat and set aside.
Heat vegetable oil in a large saucepan or Dutch oven over high heat. Add the pork bones and cook, turning, until lightly browned on both sides, about 2 minutes. Add the onion, garlic, and bay leaf and cook, stirring, until the onion is softened, about 2 minutes. Add the oregano and cumin and cook for 30 seconds. Add the remaining 3 cups chicken broth and the hominy corn. Cover and bring to a simmer.

Blend the broth with the chili pepper until smooth; add to the saucepan. Continue to simmer, uncovered, for 10 minutes. Remove the pork bones and bay leaf from the saucepan. Add the diced pork and heat through for about 5 minutes. Season with salt and pepper to taste. Sprinkle each serving of soup with chopped onion, radish, and cilantro. Serve with lime wedges.

Categories:

recipe / Calorie content of prepared meals / Blender / Autumn dishes / Soups / Soups with dressings / Meat soups / Food Network - recipes / Mexican cuisine

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