Wednesday, July 16, 2014

Pork Posole


My husband is a nut for Posole, he has eaten it a few times at Mexican Restaurants and always raves over it.  I finally decided to put my soup skills to the test and make it myself.  It is actually fairly easy to make, all the toppings add to the flavor profile!  Since I was unfamiliar with the process I used a recipe I found online, next time I will tweak it more for our tastes!

Ingredients:
  • 4 ancho chiles, stemmed and seeded
  • 2 cups boiling water  
  • Cojita Cheese
  • Red Cabbage
  • Avacado
  • 1 tablespoon cumin seeds
  • 1 tablespoon peanut oil
  • 1 1/2 pounds boneless pork loin, trimmed and cut into (1/2-inch) pieces
  • 1 1/2 cups chopped onion  
  • 4 garlic cloves, minced  
  • 4 cups fat-free, less-sodium chicken broth  
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 2 (15.5-ounce) cans white or yellow hominy, undrained
  • 6 tablespoons sliced radishes  
  • 6 tablespoons chopped green onions  
  • 6 tablespoons minced fresh cilantro
  • 6 lime slices  
  • Cotija Cheese
  1. Heat a cast-iron skillet over high heat. Place chiles in pan; flatten with a spatula. Cook 10 seconds on each side or until blackened. Combine toasted chiles and 2 cups boiling water in a bowl; let stand 10 minutes or until soft. Place chile mixture in a blender or food processor; process until smooth
  2. Cook cumin seeds in a large Dutch oven over medium heat for 1 minute or until toasted and fragrant. Place in a spice or coffee grinder; process until finely ground.
  3. Heat oil in Dutch oven over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Remove pork from pan. Reduce heat to medium. Add onion and garlic to pan; cook 8 minutes or until onion is browned, stirring frequently. Stir in pork, pureed chiles, toasted ground cumin, broth, sugar, salt, and hominy; bring to a simmer. Cook 30 minutes or until pork is tender. Spoon 1 2/3 cups posole into each of 6 bowls; top each serving with 1 tablespoon radishes, 1 tablespoon green onions, and 1 tablespoon cilantro. Serve with lime slices.
  4. I cut up some Corn tortillas into strips and baked them for a little crunch

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