| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 10 servings |
Ingredients
- 5 pounds pork butt, trimmed and diced into 1/2-inch pieces
- 4 cups julienned onions
- 8 garlic cloves
- 4 quarts fresh tomatillos
- 3 jalapenos, stemmed
- 1/2 cup canola oil
- 1 tablespoon ground cumin
- 8 cups chicken stock
- Salt and freshly ground black pepper
- 4 cups hominy
- 4 ounces diced white cabbage
- 4 ounces diced white onions
- 4 ounces fresh Mexican cheese
- 4 ounces chopped fresh cilantro
- Fried corn tortillas, for topping
Instructions
- For the pork and stock: Cook the pork butt with 2 cups of the julienned onions, 5 cloves of the garlic and 5 cups water until the pork is cooked through, about 45 minutes.
- Meanwhile, in a pot, combine the tomatillos and jalapenos and cover with water. Simmer for 20 minutes. Drain, reserving the tomatillos, jalapenos and 1 cup of the cooking liquid.
- Saute the remaining 2 cups onions and 3 cloves garlic in some of the canola oil until golden brown. Transfer to a blender and add the cumin and reserved tomatillos, jalapenos and 1 cup cooking liquid and blend until smooth. Put the remaining canola oil in a pot and heat until smoking. Add the tomatillo mixture to the pot and cook for 5 minutes. Add the chicken stock and cook for another 15 minutes.
- When the pork is cooked, season with salt. Pull out the pork and discard all that remains. Add the pork and hominy to the pot with the tomatillo broth and cook for an additional 10 minutes. Adjust the seasoning with salt and pepper.
- For serving: Ladle the soup into bowls and top with some cabbage, white onions, Mexican cheese, cilantro and fried tortilla.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 797 |
| Total Fat | 48 g |
| Saturated Fat | 14 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 8 g |
| Sugar | 16 g |
| Protein | 52 g |
| Cholesterol | 158 mg |
| Sodium | 1921 mg |
| Serving Size | 1 of 10 servings |
| Calories | 797 |
| Total Fat | 48 g |
| Saturated Fat | 14 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 8 g |
| Sugar | 16 g |
| Protein | 52 g |
| Cholesterol | 158 mg |
| Sodium | 1921 mg |
Reviews
Deliciousness! I followed the directions but adjusted the portions . Since it’s only me and my old lady . Great flavor , the cabbage and onion and cilantro toppings are a must . My wife was wearing socks when I served her this posole , but they were immediately knocked off after the first bite . I can’t wait for it to get cold , I like this dish on cold days .
I made this tonight for the 1rst time. FANTASTIC!!! I actually halved the recipe. Whole family loved it! Will definitely be making again! Also, I had never had Posole before, so this is the standard I will be judging all others by. Thank you, DDD!!!
Love posole, and this did not disappoint!
Straight up comfort food! I am a huge pozole fan and this variation did not disappoint! Adding it to my rotation of winter soups… thank you Guy and Pica’s Mexican Taqueria
Awesome recipe. I made it for my husband, who is a pocket eater and he loved it
Great recipe I made for my mom. She loved it. I recommend this for chilly weekends.
I have made this several times, This definitely a keeper!
Muy Delicioso!