Posole

Instruction​

• Cut pork into cubes

• Heat a soup pot on medium-high and add olive oil

• Sear the pork on all sides, seasoning with salt and pepper

• Add:

  • 1 chopped white onion

  • chopped celery

  • garlic

• Once softened, add:

  • crushed tomatillos

  • 1 large can of enchilada sauce, red or green (but red is better)

  • 1 16 oz can of chicken stock

  • 1 can of water using the enchilada sauce can

• Season with:

  • Cayenne pepper

  • Oregano

  • Ancho chili powder

• Bring to a boil, then reduce heat to simmer on low-medium for 30 minutes

• half-way through, skim the fat and oil from the meat off the top of the soup

• Add can of hominy at the end and heat through

• Serve and top with:

  • cabbage

  • sliced radishes

  • fresh cilantro

  • avocado

  • limes