Apr 30, 2012 05:44PM
● By Anonymous
This recipe is for traditional red posole, but you can leave out the red sauce for a white posole or add salsa verde for green posole.
Makes 6 servings
4 quarts of water
2 pounds cubed pork shoulder.
1 pound pork spare ribs or baby back ribs
3 cans hominy, drained and rinsed1 white onion, chopped
8 garlic cloves, minced
Salt to taste
For the red sauce:
5 Guajillo peppers, seeded and chopped
5 Ancho peppers, seeded and chopped
6 garlic cloves, minced
1 medium white onion, chopped
2 tablespoons vegetable oil
1/2 teaspoon oregano
Salt to taste
For the garnish (optional):
1 head lettuce, finely shredded
1 onion finely chopped
Limes, cut in wedges
Heat the water in a large stock pot. Add the onions, garlic, salt, and pork. Lower the heat and let it simmer for two and a half hours, until the meat is tender and falling off the bone. If the liquid evaporates, add warm water to maintain the same level of broth. Remove the pork from the pot and pick the meat off the bones. Discard the bones, onion, and garlic from the broth. Shred the meat and set aside.
While the pork broth is cooking, soak the peppers in water for 25-30 minutes until soft. Add the peppers to a blender or food processor with garlic, onion, and oregano, along with some of the water that the peppers soaked in.
Heat the vegetable oil in a large skillet over medium-high heat. Add the pepper puree, stirring constantly. Reduce the heat to medium and simmer for 25 minutes. Add the red sauce to the broth. Bring to a boil and return the meat to the pot. Simmer for 10 minutes, and then add the hominy. Season to taste with salt and pepper.
Serve the soup in large bowls, allowing diners to add garnishes as desired.