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Posole (Native American Thanksgiving)
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Description Posole is a traditional Mexican dish from the pacific coast region of Jalisco. A thick soup that's usually made with pork, hominy, garlic, onion, chili peppers, cilantro, and broth.
Ingredients
At a glance
Main Ingredient
Pork
Vegetables
Course
Soups
Dinner
Lunch
Entrees
Cooking Method
Camp Stove
RV Kitchens
Campfire Cooking
Grilling
Serves
12
  • 1 1/2 lbs of cubed pork
  • 2 lrg Cans of hominy
  • 3 x Or 4 cans of vegetable broth or stock
  • 1 can sweet yellow corn or corn off 2 or 3 ears
  • 2 x Or 3 green chiles roasted and peeled)
  • 1 lrg sweet Onion, diced
  • 3 or 4 large carrots, diced
  • 3 or 4 stalks of celery, diced
  • salt and pepper to taste
  • 1/2 tsp Each oregano, garlic, cumin
  • 1 tbs chile powder
Methods/steps
  1. Brown pork in the stock pot.
  2. Saute the onions and celery with the pork until the onion is transparent.
  3. Dump everything else in and bring to a low boil.
  4. Simmer until you like the texture.
  5. * The hominy should be really soft, almost to the break-up-and-really-form-a-thick-stew stage.
  6. Add corn kernels and heat through or cook.
  7. Than serve.
Additional Tips
On the California-Baja border, the posole is served with a condiment plate of chopped onion, cilantro, Mexican oregano, red chile flakes and lime which is added "al gusto" by the diner. Serve with frybread.
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