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Posole: Pork and Hominy Soup
Submitted by The Noshery on January 22, 2010 in Brothy Soups, Slow Cooker, Soups
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 2 Tablespoons Butter
- 1 whole Large Onion, Diced
- 3 cloves Garlic, Minced
- 2 whole Jalapeños, Seeded And Diced
- 3 teaspoons Cumin
- 1-½ teaspoon Oregano
- ½ teaspoons Black Pepper
- 3 cups Cooked Pork, Like Carnitas
- 1 cup Roasted Green Chilies (canned Or Fresh), Diced
- ¼ cups Medium Green Salsa
- 2 cans (15 Oz. Can) Hominy, Drained And Rinsed
- Reserved Juices From Carnitas
- 1 quart Chicken Stock
- Tabasco Or Sriracha Sauce (optional)
Preparation Instructions
Melt butter over medium heat and add onion, garlic, jalapeno, and spices. Saute until veggies are soft.
Add vegetables in a slow cooker with pork, green chilies, salsa and hominy. Add reserved juices from the carnitas and stock to cover. Cover slow cooker and set on Low for 7 hours or High for 3 1/2 hours. Add tabasco or sriracha sauce to your taste and serve with desired garnishes.
If you prefer to do this stovetop, saute veggies as directed and combine everything in a large heavy pot. Bring the soup to a boil, lower heat to a simmer and cover. Simmer for 2 hours until flavors are well combined.
Note: my carnitas recipe is also posted here at Tasty Kitchen, or you can head to my blog (The Noshery) for more details.
(Posole recipe adapted from Chaos In The Kitchen.)
