Another soup recipe for your cold winter nights.
Ok, I’m probably the only person looking at this blog that loves hominy. I don’t care if it is the white or yellow. I like it. If you have never tried it then I’m sure you are wondering what the heck is that stuff that looks like corn on steroids.
Hominy is basically dried corn that has been soaked in mineral lime bath and the alkali process loosens the hulls from the kernels and softens the kernels. The process can cause the kernels to double in size. I’ve read that sometimes the lime is replaced with lye (that is what I had always heard). So, long story short, without hominy, no tortillas, no tacos, tamales or masa. So, anytime you eat any of these products, then you have eaten hominy.
I remember as a kid, one of my favorite meals (our mother cooked everything homemade so don’t know when we ever ate this) was mashed potatoes with “canned” Krey sliced roast beef in gravy that we put on top of the mashed potatoes and then some white hominy on the side with some butter and salt and pepper.
A few years ago I saw this soup prepared on one of the Food Network shows and thought it sounded so interesting. This recipe calls for cooked pork shoulder; I’m using some left over pork loin roast my husband smoked for a long time over the weekend and ended up chopping it up. So, if you have some bbq laying around that is not smothered in sauce, throw it in this soup. I also liked the idea of adding some tomato to the soup so I added in a can of drained Rotel tomatoes. You would not have to drain it though.
BLAST FROM THE PAST: I posted Avocado Shrimp Salad back in 2011 and is a great little salad for lunch or for your girls night out dinner.
Saute the onions for a few minutes then add the garlic and spices.
Stir in the cooked pork (bbq if you have it.)
Drain and rinse the hominy and the pinto beans
Add the beans and hominy to the pot.
Add in the brown and rest of ingredients except for the garnishes.
Prepare all your garnishes; thinly slice the radishes and jalapeños, chop the cilantro, cube the avocado and have yourself a dollop of sour cream.
Posole (Mexican Soup with Pork and Hominy)
- 3 c. cooked pork cut into bite size cubes (pork shoulder is traditional or other pork roast
- 2 Tbsp. lard or bacon fat
- 1 large onion chopped
- 2 cloves garlic peeled and diced
- 1 tsp. cumin
- 1/2 tsp. oregano
- 1/2 tsp. black pepper
- 2 4 ounce cans diced green chili peppers (or 2 fresh green chili’s seeded and diced)
- 2 15 ounce cans white hominy, drained and rinsed
- 1-10 oz. can mild Rotel tomatoes drained
- 1- 15 oz. can pinto beans
- 1 quart chicken stock I used about 2 additional cups to thin it down
- 1 tsp. salt
- 1/2 cup chopped cilantro garnish
- lime wedges garnish
- See other garnishes below
- In a large pan, saute the onions in lard or bacon fat until clear. Add the garlic and spices and cook another two minutes.
- Add meat, green chili, rinsed hominy and beans. (The beans are not traditional). Cook another two minutes. Pour stock over all. Add salt to taste. Simmer, covered for about 1 hour
- Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup. (I served cornbread even though I was trying not to eat bread.)
- Garnishes for soup: (whatever you want to garnish with will be great)
- Thinly sliced radishes
- Thinly sliced jalapeños
- Slices of avocado
- Sour cream
- Cilantro, chopped
- Chili powder
- Green onions, thinly sliced
- Tortilla chips
- Romaine lettuce, thinly sliced