Generally eaten by Mexicans around the winter. It's usually made for big parties or family gatherings. The history of it is kind of dark, but who cares?! Let's eat!
This recipe serves 8-10 people.
Ingredients:
3 tablespoons oil
2 pounds pork backbone "espinazo"
2 pounds pork shoulder
1 25 ounce can of Hominy
4 chiles de arbol (you can also use chile guajillo)
1/2 Tomato
5 tomatillos
1/2 White Onion
7 garlic cloves (2 peeled, 5 unpeeled)
3 whole cloves
3 Black pepper corns
1 teaspoon cumin
1 teaspoon oregano
Water as needed (depending on how much broth you want at the end)
Salt to taste
Instructions:
1. Rinse produce and remove stems.
2. Chop pork into medium bite size pieces, and mince the two cloves of peeled garlic.
3. Place oil in a large pot. Set on medium high.
4. When the oil is hot, add the pork and chopped garlic. Season with salt.
5. Cook/brown for 1-2 minutes.
6. Add about 6 cups of water and bring to a boil. Cover.
7. On a separate pan, place the chilies, tomatoes, onion, unpeeled garlic cloves, cloves, peppercorns, and the cumin. Add salt.
8. Add enough water to cover everything in the pan and boil (ends up being about 4-5 cups).
9. When everything is thoroughly cooked, transfer to blender and crush/blend.
10. Strain the blended mixture with a colander over the pot so the liquid falls in.
11. Stir, cover, and cook on low-medium for about an hour, or until the pork has reached the desired tenderness.
12. Rinse and add the hominy and oregano. Allow to cook for 5 minutes.
*If the posole is not soupy enough for your liking, add water and salt to taste*
13. Serve and enjoy!
Recommended Sides:
Chopped cabbage and radish
Avocado
Tostadas
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