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Soup

Pork Posole

What you Need

Cutting Board and Carving Knife

1 pound pork shoulder, cubed

2 cloves garlic, minced

1 medium onion, diced

1 bay leaf

½ teaspoons salt

6 cups water

2 cups chicken broth

1 oz tomato paste (2 tablespoons)

¼ teaspoon white vinegar

½ teaspoon crushed red pepper

1 teaspoon olive oil

1 teaspoon dried oregano

⅛ teaspoon ground cumin

1 can (15.5 oz) white hominy, drained and rinsed

What to Do

Brown cubed pork in a stock pot on medium-high heat; add onion and garlic; sauté until fragrant.

2 Add water, chicken broth, bay leaf and salt to stock pot; bring to a boil; lower heat to low; simmer 1½ hours.

Mix tomato paste, vinegar, crushed red pepper, olive oil, oregano and ground cumin in a small bowl; set aside.

Remove bay leaf from stock pot; stir in chili/paste mixture and hominy.

Bring to a bubbly boil; lower heat to low; simmer for 30 minutes, until pork is very tender.

Clean as you go

Ladle soup into bowls; add chosen toppings.

Halve it, double it, triple it…just do the math!

⅛ teaspoon garlic powder ≈ 1 clove pressed garlic ≈ ½ teaspoon minced garlic

Toppings use at least three shredded cabbage chopped onion a squeeze of lime juice tortilla chips avocado, diced radishes, sliced