For those from the Southwest and Texas, posole needs no introduction. It's a long-simmered, heart-warming, traditional pre-Columbian soup from Mexico that's traditionally made with pig's head, nixtamalized cacahuazintle corn, chile peppers, and meat — usually pork. Filling, flavorful, hearty — posole would seem to be a soup that should be more renowned. But the cooking time associated with traditional posole recipes often deters home cooks; between preparing hominy and boiling the pig's head, many are inclined to put off making the soup. Which is why not so long ago, it was interesting to note one attempt to bottle the soup.
Featured Interview: Sharon Ely, founder of Holy Posole
It's also why this homemade, largely healthy, set-it-and-forget-it recipe for posole verde with chicken is a godsend. Light, flavorful, bright and colorful, it's a delicious bowl of soup to brace against the elements with. Just don't forget the accoutrements. They're the difference between a good bowl of soup, and a great one.
Posole is a Mexican stew made with pork and hominy in a rich, flavorful broth. A pressure cooker cooks the pork quickly, intensifies its flavor, and makes it meltingly tender. However, you can just as easily simmer it away in a heavy pot for a few hours if you prefer. Everyone can enjoy customizing their bowls with the assortment of accompaniments. — Curtis Stone, Good Food, Good Life.
from Chicago, ILPosole is a traditional Mexican 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.1 1/2 lbs. pork shoulder1/2 onion stuck with 2 ...
Ingredients: 1 Lb pork shoulder, Cut In 1 Inch Pieces 1 Pinch oregano 1 onion, chopped 2 Clove garlic, chopped 1/2 Tsp black pepper 1/2 Tsp ground cumin 1/2 Tsp cayenne, Or Chili Powder 1 Large Can White Hominy, drained and rinsed 3 To 5 Cups ...
This Mexican soup's signature ingredients are pork and hominy. Look for hominy - corn from which the hull and germ have been removed - near the canned corn or in the Mexican food section of your supermarket.