White posole

10 servings

Ingredients

Quantity Ingredient
8 quarts Water
2 eaches Hds Garlic, halved crosswise
2 eaches Onions, halved
2½ pounds Boneless Pork Leg or Butt
2 eaches Pork Soup Bones, preferably shoulder hocks
2 eaches Pig's Feet, cleaned and halved (optional)
1 pounds Fatback (optional)
2¼ pounds Boneless Pork Loin, in chunks
1 each 2 1/4-Lb Fryer Chicken, quartered
3 eaches 14-oz Cans Hominy, drained
Salt

Directions

SOUP

Garnish may consist of any or all of the following: Shredded lettuce Red Radishes, sliced or diced Chopped Onions Ground Chile Piquin or Cayenne Pepper Dried oregano Tortilla Chips Sliced Haas Avocados Sliced Limes Crumbled fresh White Cheese or Feta To prepare soup, combine water, garlic, onions, pork leg, bones and feet, fatback, pork loin and chicken in large stock pot. Bring to boil over high heat. Reduce heat and cook over medium heat until meat is tender, 1½ hours. If necessary, add more water. Remove garlic and discard.

Remove chicken legs. When cool enough to handle, cut meat off bones into bite-sized pieces and set aside. Discard bones and skin. Skim surface of broth to remove scum and excess fat. Add hominy to soup and simmer 20 minutes. Remove pork meat and cut into cubes. Remove soup bones, fatback and pig's foot and discard. Return chicken and pork meat to stock pot and reheat until soup begins to boil. Season to taste with salt. To serve, ladle posole into soup bowls. Serve lettuce, radishes, onions, chile, oregano, tortilla chips, avocados, limes and cheese in bowls on the side. Makes 16 servings. Note: To make Red Posole, soak 6 chile anchos and 6 chile guajillos in water 20 minutes. Rinse chiles carefully. Seed, stem and devein them. Puree chiles in blender with 8 garlic cloves, 1 ½ onions, chopped, 1 tsp oregano and salt to taste. Heat ¼ cup vegetable oil in large saucepan and add blended ingredients. Cook 30 minutes, stirring frequently. Add to soup base along with meats. Proceed as directed.

makes 10 servings. Source: Las Vegas Review/Journal 05/03/1995 Submitted By RON ALLARD On 05-03-95

Related recipes