Red in color with chili powder, this is an earthy version of Posole. A Southwestern specialty.
- 1 pound dried posole or two 29 oz. cans of hominy, drained
- 2 pound pork shoulder roast cubed
- 1 medium onion diced
- 8 cloves garlic minced
- 2 tablespoons bacon grease or lard,
- 8 cups water
- 1 smoked ham hock
- 1 tablespoon Mexican oregano
- 1 tablespoon cumin
- 1/2 teaspoon ground cloves
- 2 tablespoons ancho chile powder Or New Mexico Red Chile Powder
- 1 tablespoon chile powder good quality
- salt and pepper to taste
- 1/4 cup chopped cilantro
- juice of one lime
- for serving:
- one avocado sliced
- one lime cut into wedges
- 1 cup of cilantro chopped
- 1/2 cup of diced onion
- tortillas or tortilla chips
- radish chopped
If using dried hominy, soak the hominy a gallon of water for at least eight hours until it’s doubled in size.
In a large pot, heat up the lard and cook the onion for 7 minutes or until onions start to turn translucent.. Add the pork and brown on each side for a couple of minutes. Throw in the garlic and cook for one more minute.
Pour the water into the pot and add the ham hock, oregano, cumin, ground cloves and chile powders. Bring to a boil and then turn down to a low simmer.
After a couple of hours, add the hominy to the pot along with the juice of one lime and the chopped cilantro. At this point, adjust your spices and add salt to the pot. Continue to cook on low for a couple more hours.
Pour into bowls and serve with diced onions, lime wedges, chopped cilantro, avocado slices, radish and tortillas or tortilla chips.
Calories: 252kcal | Carbohydrates: 13g | Protein: 20g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 68mg | Sodium: 359mg | Potassium: 413mg | Fiber: 3g | Sugar: 2g | Vitamin A: 943IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 3mg