Posole

By ldelmas

Ingredients

• Soup:
• 2 lbs pork shoulder, cut into small pieces
• 5 quarts water
• 1 head of garlic, finely chopped
• 1 lb canned hominy, drained and rinsed
• 10 medium dried Ancho chilies (more or less to taste)
• Salt and pepper to taste
• Half a lime
• Garnishes:
• Shredded lettuce or cabbage
• Sliced radishes
• Finely chopped onions
• Freshly chopped cilantro
• Dried oregano
• Lime wedges
• Diced avocado
• Tostadas

Preparation

Step 1

Add the pork to about 5 quarts of salted water. Bring to a boil. Add the chopped garlic and drained hominy. Cook for 2-3 hours until the meat is tender and can be cut into small pieces.
2. While meat is cooking, prepare chilies by removing seeds and veins and then soak in hot water for about 20 minutes. Remove the chilies from the water and blend with about a ½ cup of the pork stock/broth. Add the pepper-mixture to the soup and continue simmering the soup until the meat is cooked thoroughly.
3. When the soup is ready, spoon it into soup bowls and squeeze fresh lime over each bowl. Add the garnishes and enjoy!