Posole is a wonderful family tradition.
A great dutch oven is the best place for a soup/stew to be born.
Then you add your toppings.
Wa la … you have a great hearty meal.
Add more or less broth to make this a soup or a stew, you choose.
1 tablespoon vegetable oil
1 cup chopped yellow onion
2 cloves garlic, minced
1 1/2 pounds Pork ( sirloin or loin), cut into cubes
1 (15 ounce) can hominy, rinsed and drained
1 (8 ounce) can tomato sauce
2 – 6 cups rich chicken stock or canned low-sodium chicken broth
2 C. water – more if desired
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt or to taste
Freshly ground pepper, to taste
1/2 cup chopped fresh cilantro
Tortilla chips, crushed over soup
Shredded fresh Cabbage
Crumbled white cheese (Queso Fresco, Cotija, Monterey Jack)
Chopped green onions
Preheat oven to 350 degrees F (180 degrees C).
In a Dutch oven over medium-high heat, warm oil. Add Pork in small batches and brown slowly, set aside in bowl. Then add onion to the pan and brown. When the onion is done add garlic to brown. Put the pork back in the pan with the onions and garlic.
Stir in hominy, tomato sauce, stock, water, seasonings and cilantro.
Bake uncovered, until meat is tender and flavors are blended, about 40 minutes. Or simmer on stove for 40 – 60 minutes.
Garnish with lime and other desired toppings.
Serves 4 or more.