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Posole Recipe Green

A comforting bowl of Posole that combines hominy, green salsa, and spices, perfect for cozy nights or gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups of hominy drained and rinsed
  • 1 lb of pork shoulder cut into chunks
  • 1 tablespoon of olive oil
  • 1 onion chopped
  • 4 cloves of garlic minced
  • 4 cups of chicken broth
  • 1 cup of green salsa
  • 1 teaspoon of cumin
  • 1 teaspoon of oregano
  • Salt and pepper to taste
  • Chopped cilantro for garnish
  • Radishes sliced, for serving
  • Lime wedges for serving

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons

Method
 

  1. In a large pot, heat the olive oil over medium-high heat.
  2. Sear the pork pieces until they develop a golden crust, about 5-7 minutes.
  3. Add the chopped onion to the pot and sauté for about 5 minutes until softened.
  4. Stir in the minced garlic, cumin, and oregano, cooking for another minute.
  5. Add the chicken broth to the pot, scraping up any brown bits from the bottom.
  6. Stir in the drained hominy and bring the mixture to a gentle boil.
  7. Mix in the green salsa and reduce the heat to low.
  8. Cover and simmer for about 45 minutes, stirring occasionally.
  9. Season the posole with salt and pepper to taste and ladle into bowls.
  10. Garnish with chopped cilantro, radishes, and lime wedges before serving.

Notes

Let the posole sit for a few hours or overnight in the fridge for extra depth of flavor.