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Rosa’s Pork Posole from Scratch with a Twist of Lime

Rosa's Pork Posole
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Rosa’s Pork Posole is satisfyingly delicious! The savory soup base made from California dried chilies, the tender pork and hominy combined with crunchy fresh vegetables and a squeeze of lime makes for a delicious lunch or dinner meal.

Ingredients

Scale
  • 3 pounds lean pork roast, trimmed of fat and cubed into 1” chunks
  • 1 onion, peeled and quartered
  • 4 cloves of garlic, peeled
  • 8 bay leaves
  • 1 tablespoon salt, divided
  • 2 gallons (or more) of water
  • 1 – 6 pound, 12 ounce can of white hominy
  • 2 tablespoons canola oil
  • 12 dried California chili pods (Chile California Entero)
  • 5 whole allspice
  • ¼ teaspoon ground oregano
  • ¼ teaspoon ground cumin
  • 4 whole cloves
  • ½ head of cabbage, finely shredded
  • 8 to 10 radishes, cleaned, trimmed and julienned
  • 6 limes, cut into wedges
  • Optional: Ensalada de Nopales (for garnish)

Instructions

  1. Put cubed pork into a large stockpot and add at least 1 gallon of water to cover. Add ½ of the onion (2 quarters), 2 cloves of peeled garlic, 4 bay leaves and ½ tablespoon of salt.
  2. Bring to a boil on high; reduce heat to medium and simmer for 1 and ½ hours.
  3. During 1 and ½ hour cooking time, remove accumulated foam from simmering meat with a spoon and discard; you may have to do this 2 to 3 times.
  4. In the meantime, open can of hominy and drain juices (in other words, pour hominy into a colander to drain).
  5. Rinse hominy with fresh water and add to a separate large stockpot.
  6. Cover hominy with one gallon or more of water.
  7. Add ½ of the onion (2 quarters), 2 cloves of peeled garlic, 4 bay leaves and ½ tablespoon of salt.
  8. Bring to a boil on high; reduce heat to medium and simmer 1 hour.
  9. In the meantime, add 2 tablespoons canola hour to a small skillet.
  10. Add 2 cloves of peeled garlic and heat to medium-high for a few minutes, stirring garlic around the pan until oil is garlic-flavored.
  11. Remove garlic cloves from skillet and discard.
  12. Holding dried California chili pod by its stem, place in hot oil in the skillet.
  13. Using back of spoon, press and hold chili pod in the hot oil for a few seconds to soften and rehydrate.
  14. Turn chili over and do other side.
  15. Place softened chili into 2 quart sauce pan.
  16. Repeat chili-softening procedure on all 12 chilies.
  17. Cover chilies with more water, bring to a boil, reduce heat and simmer 30 to 40 minutes.
  18. When chilies are finished cooking in the saucepan, drain them in a colander.
  19. Remove the stems and add the chilies to a blender.
  20. Add 1½ cups of water to blender along with 5 whole allspice, ¼ teaspoon ground oregano, ¼ teaspoon ground cumin and 4 whole cloves.
  21. Blend on high until well mixed.
  22. In the meantime, drain cooked hominy in a colander and discard cooking liquid, onion and bay leaves.
  23. Also, drain cooked pork in a colander reserving pork stock, but discarding onion and bay leaves.
  24. Return pork stock back to one of the large stockpots.
  25. Carefully inspect cooked pork cubes and trim any additional fat with sharp knife.
  26. Return pork cubes to pork stock in stockpot.
  27. Add drained hominy to pork and port stock.
  28. Using a fine mesh sieve, carefully strain chili sauce into pork and hominy stockpot, using wooden spoon to help strain juices; discard seeds and pulp that remains in the fine mesh sieve.
  29. Bring soup to a boil and simmer an additional 15 minutes.
  30. While soup is simmering, slice limes, shred cabbage and julienne radishes.
  31. Ladle finished soup into bowls, garnish with cabbage and radishes and serve with squeezed lime juice.
  32. Note: Ensalada de Nopales makes an excellent garnish to this soup, as does salsa verde.
  33. Makes 24 cups or 12 – 2 cup servings.

Find it online: https://tootsweet4two.com/rosas-pork-posole/

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