This dish 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.
Posole
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 can (15 ounces) hominy, rinsed and drained
1 can (8 ounces) 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
Toppings:
Shredded iceberg lettuce
Sliced radishes
Grated cheddar cheese
Chopped green onions
Diced avocados
- Preheat oven to 350*F (180*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. Garnish with lime and
serve with tortillas. Pass around toppings in small bowls.
Serves 4.