Posole originated in Jalisco, Mexico, and is traditionally served at Christmas time. It is a thick, hearty soup that's served in a bowl with cool salad toppings and a squeeze of lime juice. Accompany with warm flour or corn tortillas.
1 tablespoon vegetable oil
1 cup chopped yellow onion
1 cup chopped red bell pepper
2 cloves garlic, minced
2 pork steaks (about 1 1/2 pounds), cut into cubes
1 (15-ounce) can hominy, rinsed and drained
1 (8-ounce) can tomato sauce
1 cup rich chicken stock or canned low-sodium chicken broth
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
Freshly ground pepper, to taste
1/2 cup chopped fresh cilantro or parsley
Lime wedges for garnish
Flour tortillas, warmed
Shredded iceberg lettuce
Grated cheddar cheese
Chopped green onions
- Preheat oven to 350°F (175°C).
- In a Dutch oven over medium-high heat, warm oil. Add onion, bell pepper, garlic, and pork and sauté until vegetables are tender and pork is browned, 6 to 7 minutes. Stir in hominy, tomato sauce, stock, seasonings, and cilantro.
- Bake uncovered, until meat is tender and flavors are blended, about 40 minutes.
- Serve with a squeeze of lime, warm tortillas and pass around the toppings in small bowls.
Makes 4 servings.