BONNIE'S MEXICAN PORK POSOLE

BONNIE'S MEXICAN PORK POSOLE image

Provided by BonniE !

Categories Pork

Time 3h20m

Number Of Ingredients 9

2 cans of hominy, one white, one yellow (16 ounces each)
1 1/2 pounds pork butt roast, fat trimmed and discarded
2 tablespoons gebhardt's chili powder
1 8 ounce can chopped green chilis
1 onion, chopped
3 cloves of garlic, chopped fine
optional: all purpose flour
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garnishes of cabbage, radishes, onion, avocado and fresh cilantro

Steps:

1. I used a pork butt roast cut into chunks. Fat trimmed and discarded. Place pork in bottom of soup kettle and cover with about 6 to 8 cups of water. Bring to a boil and simmer for one hour.
2. Add the chili powder, green chiles, onion, garlic, and a little all purpose flour to thicken if desired. I don't find it necessary and like it without it. Simmer the chunks of pork and the hominy for a couple of hours. I think this dish could be done in the crockpot very easily.
3. Garnishes. Fine sliced cabbage, very thin, almost like shredded. Sliced onions and radishes. Put some lime wedges on the side of the platter. Put some salt and vinegar on the cabbage mixture and toss (no oil!) Add avocado and a palmful of chopped cilantro just before serving. Great served with Spanish Cornbread on this site.
4. HOW TO SERVE POSOLE: If you are acquainted with posole, you can skip this part; however, for those that have not sampled this delicious dish, this part is for you. Ladle up some posole in a shallow bowl. With the tongs, pick up about a cup of the chopped cabbage mixture and about 3 avocado slices and place it directly on the soup. No, that isn't a typo, put the cabbage mixture in the soup! It is absolutely delicious served that way. It gives the soup that special something that you won't want to miss. It can be served with warm tortillas, but my Spanish Cornbread is so good with this dish, that I highly recommend it. Enjoy!