Posole Blanco

Recipe: Posole Blanco

Ingredients :

  • 2 lb. boneless lean pork
  • 12 chicken thighs
  • 1 medium onion
  • 2 shredded carrots
  • 2 ribs celery, diced
  • 4 cloves garlic, peeled and left whole
  • 4 tsp. salt
  • 24 peppercorns
  • 4 29-ounce cans golden or white hominy
  • 4 tsp. leaf oregano
  • 8 cups water
  • Garnishes for adding at table by each guest to “customize” his/her bowl of soup:
  • Salsa (red or green or both)
  • onion, finely chopped
  • julienned Jicama
  • 3/4 head lettuce, shredded
  • 2-3 avocados, diced
  • 6 large limes, quartered
  • thin sliced jalapeno
  • lots of chopped cilantro

Instructions :

  1. To make soup (day before the party): Cut pork into 1-inch cubes and place in a large sauce pan with water, onion, carrot, celery, garlic, salt and peppercorns. Bring to a boil, immediately reduce heat and simmer 15 minutes. While pork is simmering, remove meat from chicken thigh bones and cut into 1-inch cubes. After pork has cooked 15 minutes, add chicken (bones too) and simmer an additional 45 minutes. Remove from heat and remove meats from broth with a slotted spoon (discardbones). Remove and discard onion. Mash garlic cloves into the broth, and return meats to broth.May be refrigerated at this point to solidify fat for removal. To complete soup: Skim off fat (if not done day before party), bring broth/meats to a simmer. Drain and rinse hominy and add to the soup.Cover pot, bring contents back to a simmer and simmer 30 minutes.Taste posole and add more salt if needed. Serve in large soup bowls. Invite guests to add garnishes to their soup as desired. A squeeze of lime is traditional. Have good quality tortilla chips on hand to go with the soup.

Number of servings (yield): 12

Meal type: breakfast

Culinary tradition: Mexican

My rating: 4 stars:  ★★★★☆ 1 review(s)