From My Kitchen: Posole

I’m so excited! Fall is here, it is officially soup season. I absolutely love making soup, and love eating it even more. My repertoire of soups is endless, but of course I have to throw in a new recipe every once in a while, just to keep it fresh and interesting. This soup caught my eye, because it had an ingredient that I never heard of before, so naturally I wanted to try it: white hominy. White Hominy is an essential ingredient throughout South America and Mexico. Traditionally, hominy is prepared by treating large white corn kernels with a softening solution of powdered lime, until the skin slips off. It’s really delicious. I actually had a hard time finding it, so I ended up ordering it on Amazon, which was of course easy peasy. You will definitely enjoy this Mexican soup, it will warm your heart and soul.

What you’ll need:

3 cups pork shoulder, cut into bite size pieces
2 tbsp bacon fat
1 large onion, chopped
2 cloves garlic, diced
1 tsp cumin
1/2 tsp mexican oregano
1/2 tsp black pepper
2 (15 oz) cans white hominy, drained and rinsed
2 (7 oz) cans La Victoria Fire Roasted Diced Green Chiles
1 quart College Inn chicken broth
salt to taste
1/2 cup cilantro if desired
lime wedges

In a large sauce pan, saute onions in the bacon fat for about 4 minutes. Add garlic and spices and sauté for another two minutes.

Add the pork and cook until cooked through. Add hominy and green chiles. Cook for another 3 – 5 minutes. Add chicken broth and bring to a boil, then lower heat to simmer. Cover and simmer for an hour.