Thursday, October 1, 2009

Green Chilie Posole


This soup is so good and so easy to make. I just make extra meat when we have carnita's for dinner and put some in the freezer for this soup. Diva goes to town when we have this, three bowls sometimes, but at least two! It is a little spicy for Pixie girl though.

2 tbsp butter
1/2-1 tsp red pepper flakes
1 large onion, diced
3 cloves garlic, minced
2-3 jalapenos, seeded and diced- ribs removed if you want very little heat
2 tsp cumin
1 tsp oregano
1/2 tsp marjoram
1/2 tsp black pepper
3 cups cooked pork (Carnita's or whatever you have)
1 cup roasted green chilies, peeled, seeded and chopped (canned is a last resort if you can't find any Hatch chilies or Poblanos to roast )
2 (15 oz) cans white hominy, drained and rinsed
1-2 qts chicken or pork stock to cover

Melt butter over medium heat in a pot or dutch oven. Add garlic, onions, red pepper flakes and jalapenos. Cook until crisp tender. Add stock, meat, chilies and spices.
Stir and add hominy. Add more stock to cover if needed and simmer soup for about 30 minutes.
Serve with tortillas and garnished with cilantro, avocado slices, chopped tomato, diced fresh jalapeno and lime wedges.
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