I saw a recipe on another blog for posole that just really put me in the mood for this hearty soup; it has a soft spot in my heart. The first time I ever had posole is when my husbands' cousin made it for me. I was hooked from that day on; the porkyness (feel free to call the grammar police on me) of the broth and the tingle the chile leaves on your lips. I prefer a little tingle, but if you prefer a more gringo version, just dial back on the amount of chiles a tad.
My husbands' dad used to cook stews all the time, and I'd watch my husband eating them with sweat pouring off his forehead. When he'd ask me if I wanted to try some; I'd always think twice. I think my husband has finally converted me; I'm always saying that could use a little more heat now.
This is my husbands' cousin's recipe, with a few tweaks of my own. You know our family is all related because they all tell you how to make stuff the same way. You know those folks; oh you just need a handful of this and about that much. I've seen many versions, and most seem to be more of a southwest style. It's like anything; I think we all have our own favorite version.
4 lbs. Pork shoulder, cut into 1” cubes and reserve bone for pot
1 large onion, chopped
3-4 cloves garlic, minced
1 – 14.5 oz. can diced tomatoes, drained
12 cups water
8 Chile Pasilla (about 3 ozs.)
8 Chile California (about 3 ozs.)
4 cups boiling water
½ tsp. ground cumin
2 – 29 oz. cans white hominy, drained
Finely shredded green cabbage or lettuce
1-bunch radishes, diced
2-3 limes cut in wedges
Tostada Caseras Amarillas (I like Guerrero) (or tortilla chips)
Finely diced white onions
1. I like to cut the pork shoulder up first and remove the excess fat from the pork. You can also leave it whole and shred it later, but this will save you a step. Plus you will end up with less fat in your broth.
2. Place the cut up pork and bone in a large stock pot and cover with 12 cups of water. Add the chopped onion, can of tomatoes and minced garlic. Bring to a boil, then turn heat down to simmer for 1 hour 30 minutes.
3. Place chiles in bowl and cover with 4 cups of boiling water, let sit till softened about 30 minutes. Making sure they stay submerged.
4. Once chiles are soft, remove stems and place chiles and 2 cups of their water in a blender and pulse till all chopped up. Pour mixture through a sieve and add to pot, then add cumin. Simmer for 30 minutes longer. At this point I like stir the pot and ladle some of the broth through a strainer to get out any impurities from the broth, I like mine on the clearer side.
5. Add drained hominy and salt, simmer 30 minutes longer.
The way I like to serve it is, place a pile of shredded cabbage on the bottom of the bowl, then ladle soup over that, squeeze of lime, a bunch of chopped radish, and break up some of the Tostada chips over everything. That's my favorite combo, but I added a list of other condiments that are also traditional. If you like even more heat in your broth, add 2 chipotles in adobo (rinsed) to your chiles, before putting them in the blender.