Pork Posole
Warm up the cold winter nights with a bowl of Mexican Posole Verde.
Ingredients
- 1 tsp olive oil
- 12 oz boneless pork shoulder trimmed and cut into 1/2-inch pieces
- 1 cup onion chopped
- 4 garlic cloves minced
- 1 1/2 tsp ground cumin
- 1/2 tsp freshly ground red pepper
- 2 cup unsalted chicken stock such as Swanson
- 1/2 cup salsa verde
- 1 can hominy drained
- 1/4 cup cilantro leaves
- 4 radishes sliced
- 4 lime wedges
Instructions
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Heat a Dutch oven over medium-high heat. Add oil; swirl to coat. Add pork; sauté 5 minutes, turning to brown on all sides. Remove pork from pan, reserving 1 tablespoon drippings in pan. Add onion to pan; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Return pork to pan; stir in cumin and pepper. Add beer; bring to a boil. Cook until liquid almost evaporates (about 9 minutes).
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Add chicken stock, salsa, and hominy; bring to a boil. Cover, reduce heat, and simmer 1 hour and 10 minutes or until pork is very tender, stirring occasionally. Ladle 1 1/3 cups soup into each of 4 bowls. Top each serving with 1 tablespoon cilantro and 1 sliced radish. Serve with lime wedges.
