Posole
A hearty southwest traditional soup that will soothe the soul! La Posta’s locally sourced Hatch Valley sundried red chile sauce makes this recipe – oh so good! Layer with flavor by crowning each bowl with your favorite fresh garnish.
Ingredients
- 1 lb. pork stew meat cut into bite sized pieces*
- 1-2 tbsp. La Posta Posole Seasoning
- 2 cups water
- 1 16 oz. La Posta Sun Dried Red Chile Sauce jar
- 1 25 oz. Mexican Style Hominy drained and rinsed
- Salt to taste
- ½ cup chopped white onions or 2 green onions, green parts only chopped
- 3-5 radishes sliced
- 2 tbsp Mexican oregano for garnish dried
- 1-2 limes quartered into wedges
Instructions
- In a large pot cook pork in 2 cups of water over medium high heat. Bring to a slow boil, stirring occasionally, about 15 to 20 minutes or until pork is fully cooked. Watch carefully, so not to burn as water reduces.
- Reduce heat to low and stir in La Posta Posole Seasoning spices, coating meat well.
- Slowly add La Posta Sun Dried Red Chile Sauce, and hominy, mixing well. Cook over medium heat, bringing to a slow boil. Reduce heat and simmer for 10 to 12 minutes. Salt to taste.
- Ladle into individual bowls and garnish with a sprinkling of onions, radishes, oregano, and squeeze of lime to brighten the flavors. Serve with a tortilla or roll. Buen Provecho!
Notes
For a thinner posole broth, add water as desired.
*For a Beef Posole – replace the pork with 1 lb. beef stew meat cut into bite sized pieces.
*For a Beef Posole – replace the pork with 1 lb. beef stew meat cut into bite sized pieces.