Thursday, August 23, 2012

Norma's Traditional Posole - Mexican Soup
Picture by Pat Farrell
This traditional Mexican soup is a great way to share a family meal. The soup is rich with tender pieces of chicken and pork and white hominy. The toppings are a must and create a festive atmosphere to this simple meal. Below is my wife Norma's recipe for authentic posole. Throw in some tortilla chips and salsa and you got happy campers.


For the soup:
  • 2 29 oz cans Juanita's Mexican-Style White Hominy, drained
  • 5 slices of bacon
  • 1 1/2 lb lean pork shoulder, cut into 1 to 2 inch chunks
  • 1 whole cut chicken, skinned and cut into smaller serving pieces
  • 1 19 oz can of Las Palmas red chile sauce
  • 8 to 10 cloves garlic, chopped
  • 1 medium onion, halved
  • Water to cover
  • 1 heaping tablespoon of Knorr's chicken bullion or more to taste
For the Toppings: 
  • 1 bunch Cilantro, chopped
  • 1/2 head Cabbage, sliced thinly
  • 1 medium Onion, diced
  • 1 bunch Red Radishes diced
  • 3 to 4 lemons, halved for squeezing
  • Oregano (optional)

In the soup pot fry the bacon slices over a medium flame until crisp and fat is rendered. Remove the bacon slices and save for another use.
Place the pork chunks in the soup put and brown on all sides in the hot bacon fat. Throw in the garlic during the last moments of browning along with the two onion halves. Once the pork is finished browning add water to cover by 2 to 3 inches above the pork pieces.
Next add the chile sauce and hominy, stir to mix and bring mixture to a boil, lower heat and simmer for 1 hour.  
After 1 hour add in the chicken pieces and simmering for about 40 minutes more. After 40 minutes mix in the one heaping tablespoon of chicken bullion or more if desired to taste and continue to simmer an additional 10 minutes.
The soup will be done the meat will be tender and ready for serving with all the toppings.
It's like a holiday.

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