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A traditional Mexican dish from the pacific coast region of Jalisco; Posole is a thick soup made with hominy–dried corn with the hull and germ removed. Makes any large gathering a fiesta!
Makes 8 servings
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2 pounds pork shoulder chops
1/2 cup Posole Pork Rub
3 Tablespoons olive oil
1 sweet onion, sliced thick, grilled and chopped
4 jalapenos, roasted on grill; split seeded and chopped
6 cloves garlic, chopped
4 cups hot chicken broth
4 cups canned hominy, drained and rinsed
1 Tablespoon coarsely chopped fresh cilentro
3 fresh red radishes, sliced thin
1 cup fresh cabbage, finely shredded
Rub pork on all sides with Posole Pork Rub, and refrigerate for at least two 2 hours or overnight.
Pre heat large soup potto high heat.
Brush chops with 2 Tablespoons olive oil. Add chops and sear pork on both sides until browned and not fully cooked. Add 1 Tablespoon olive oil, chopped onion, garlic, and cook for 2 minutes. Add the hot broth, jalapenos, hominy and simmer for 1 hour. Remove chops, cool and chop meat into small pieces. Put pork back into soup. Continue cooking for 30 additional minutes. The longer and slower the soup simmers the better.
Stir in cilantro and serve bowls of soup topped with sliced radish, shredded cabbage, and with warm corn tortillas.
Posole Pork Rub
2 Tablespoons brown sugar
1 Tablespoon each: ground cumin, black pepper, garlic powder, sweet paprika, chili powder, thyme
1/2 teaspoon each: nutmeg, allspice
Combine all ingredients in a small bowl and mix well. Store in a tightly sealed container.