SON-Cookbook-2020

Add the hominy to the pot and cook, stirring constantly, until the hominy is
fragrant and it begins to darken in color, about 3-4 minutes. Move hominy
to a bowl.
Add the remaining 1 Tbsp. of oil to the pot and heat over medium heat
until the oil is shimmering. Add the onion and cook until softened and
beginning to brown around the edges, about 5 minutes. Add the garlic
and stir and cook until fragrant, about 30-60 seconds. Use an immersion
blender or blender to puree the onion mixture and the chile mixture. Add
the onion-chile mixture back to the pot.
To the pot add in the remaining 6 c. of chicken stock and stir to combine.
Add the cooked pork, oregano, ½ tsp. of salt, and ½ tsp. of pepper and
bring to a boil over medium-high heat. Reduce the heat to low and simmer,
covered, until the meat is nice and tender, 75-90 minutes.
Remove the pork from the pot and place on a plate. Add the hominy to the
pot and simmer, covered for 30 minutes. Use a spoon to skim the fat from
the top of the soup. Shred the pork, discarding the fat, and return the pork
to the pot and cook until the pork is heated through about 1 minute.
Turn the heat off and squeeze in the lime juice and season the Posole with
salt and pepper to taste.
Ladle the soup into bowls and garnish with shredded cabbage, diced
avocado, sliced radishes, chopped white onion, and lime wedges (all
optional).
Be careful with the red chile - sometimes it’s very spicy.
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