Posole Verde
Serves: 3
Lelia Marks
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 cups
Onion (julienned)1 cup
Canola Oil1 tbsp
Ground Cumin8 cups
Chicken Stock (2 quarts)1
Salt4 cups
Hominy110 g
White Cabbage (diced)110 g
White Onion (diced)110 g
Cheese (fresh mexican)110 g
Cilantro (chopped fresh)Directions:
1
Watch how to make this recipe
2
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
3
Meanwhile, in a pot, combine the tomatillos and jalapenos and cover with water
4
Simmer for 20 minutes
5
Drain, reserving the tomatillos, jalapenos and 1 cup of the cooking liquid
6
Saute the remaining 2 cups onions and 3 cloves garlic in some of the canola oil until golden brown
7
Transfer to a blender and add the cumin and reserved tomatillos, jalapenos and 1 cup cooking liquid and blend until smooth
8
Put the remaining canola oil in a pot and heat until smoking
9
Add the tomatillo mixture to the pot and cook for 5 minutes
10
Add the chicken stock and cook for another 15 minutes
11
When the pork is cooked, season with salt
12
Pull out the pork and discard all that remains
13
Add the pork and hominy to the pot with the tomatillo broth and cook for an additional 10 minutes
14
Adjust the seasoning with salt and pepper
15
For serving: Ladle the soup into bowls and top with some cabbage, white onions, Mexican cheese, cilantro and fried tortilla