Goodness
Traditional Mexican posole is made from dried hominy kernels that require lengthy soaking and cooking. This version relies on canned hominy to cut preparation time. Add a burst of freshness by garnishing each serving with thinly sliced green onions and radishes, chopped cilantro, lime wedges and hot sauce.
2 tablespoons vegetable oil
2 lb. boneless pork shoulder, cubed (1 1/2 inches)
2 medium onions, chopped
4 large garlic cloves, minced
4 cups reduced-sodium chicken broth, divided
2 teaspoons dried oregano (Mexican preferred)
1/2 teaspoon freshly ground pepper
1 lb. tomatillos, husks removed, halved or quartered (4 cups), or 3 (11-oz.) cans, drained
4 serrano chiles, seeded
1/2 teaspoon toasted cumin seeds*
2 (15.5-oz.) cans yellow or white hominy, drained, rinsed
1/2 teaspoon salt
1. Heat oil in large pot over medium heat until hot. Add pork in batches; cook 6 to 8 minutes or until browned. Add onions and garlic; cook 5 minutes or until softened. Add 3 cups of the broth; bring to a simmer. Stir in oregano and pepper. Reduce heat to low; cover and cook 1 hour or until meat is almost tender.
2. Meanwhile, place tomatillos and remaining 1 cup broth in large saucepan. Bring to a simmer over medium heat; cover and cook 10 minutes or until tender. (If using canned tomatillos, eliminate cooking step.) Place in blender, along with chiles and cumin seeds; blend until smooth.
3. Stir tomatillo mixture, hominy and salt into pork; simmer, uncovered, 30 minutes.
TIP *Toast cumin seeds in dry small skillet over medium-high heat 1 minute or until seeds turn reddish brown and become fragrant, stirring occasionally. Cool.
2 tablespoons vegetable oil
2 lb. boneless pork shoulder, cubed (1 1/2 inches)
2 medium onions, chopped
4 large garlic cloves, minced
4 cups reduced-sodium chicken broth, divided
2 teaspoons dried oregano (Mexican preferred)
1/2 teaspoon freshly ground pepper
1 lb. tomatillos, husks removed, halved or quartered (4 cups), or 3 (11-oz.) cans, drained
4 serrano chiles, seeded
1/2 teaspoon toasted cumin seeds*
2 (15.5-oz.) cans yellow or white hominy, drained, rinsed
1/2 teaspoon salt
1. Heat oil in large pot over medium heat until hot. Add pork in batches; cook 6 to 8 minutes or until browned. Add onions and garlic; cook 5 minutes or until softened. Add 3 cups of the broth; bring to a simmer. Stir in oregano and pepper. Reduce heat to low; cover and cook 1 hour or until meat is almost tender.
2. Meanwhile, place tomatillos and remaining 1 cup broth in large saucepan. Bring to a simmer over medium heat; cover and cook 10 minutes or until tender. (If using canned tomatillos, eliminate cooking step.) Place in blender, along with chiles and cumin seeds; blend until smooth.
3. Stir tomatillo mixture, hominy and salt into pork; simmer, uncovered, 30 minutes.
TIP *Toast cumin seeds in dry small skillet over medium-high heat 1 minute or until seeds turn reddish brown and become fragrant, stirring occasionally. Cool.