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Mexican · Soup
Pork Posole with Hominy
A slow-roasted spiced pork shoulder is shredded into a tomato-red broth with hominy and pinto beans. Pile on cilantro, cheese and raw onion and add a squeeze of lime.
- YieldServes 6 · 6 bowls
- Hands-on55 min
- Total18 h
- Difficulty
Ingredients
Pork
- 1 kgpork shoulder, boneless
- 2 tbspground cumin
- 1½ tspgarlic powder
- 1½ tspsmoked paprika
- 200 gred onion, sliced
- 240 mlchicken stock
Posole
- 60 mlvegetable oil
- 4 clovesgarlic, crushed
- 200 gred onion, chopped
- 20cherry tomatoes, halved
- 2 cansdiced tomatoes, 400 g each, with juice
- 960 mlchicken stock
- 100 ghominy, drained
- 50 gdried pinto beans, soaked overnight in cold water
- 1 tbspdried oregano
- 1 tspcumin seeds
- to tastesalt and black pepper
To serve
- 50 gcilantro leaves
- 100 gcheddar cheese, grated
- 250 gwhite onion, chopped
- 2limes, cut into wedges
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