Posole Blanco
Ingredients
The stew
-
1
lb
pork shoulder (Boston butt), cut into 1" pieces
-
to taste
kosher salt
-
to taste
freshly ground pepper
-
2
Tbsp
extra-virgin olive oil
-
4
cloves
garlic, finely chopped
-
4½
tsp
chicken bouillon paste
-
2
Tbsp
all-purpose flour
-
1
white onion, halved, peeled
-
2
leaves
bay leaves
-
1½
tsp
oregano, preferably Mexican
-
2
15-oz. cans
white hominy, rinsed
Toppings and accompaniments
-
as needed
thinly sliced green cabbage
-
as needed
thinly sliced radishes
-
as needed
cilantro leaves with tender stems
-
as needed
sliced avocado
-
as needed
tostadas
-
as needed
lime wedges
Instructions
- Season the pork shoulder with salt and pepper.
- Heat olive oil in a Dutch oven and brown the pork.
- Add garlic and chicken bouillon paste, cooking until the meat is coated.
- Stir in flour and cook until no dry streaks remain.
- Add onion, bay leaves, oregano, and water, then bring to a boil and simmer until pork is tender.
- Add hominy and cook until tender, then season with salt.
- Serve soup topped with cabbage, radishes, cilantro, and avocado, alongside tostadas and lime wedges.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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