This week Cinco de Mayo will be celebrated worldwide, honoring Mexican heritage and marking the defeat of the French Army after invading the Americas. But believe it or not, this commemorative holiday is celebrated by more people in California than in Mexico. And many festive ways are used to mark the occasion beyond cervesa and tequila. Dances and music keep the occasion to preserve & educate the public about its historical significance and culture.

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. It makes any large gathering a fiesta!

George's Posole

Makes 8 servings

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2 pounds of 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 the 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 cilantro

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 to 2 hours or overnight.

Preheat a large soup pot to 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, and hominy and simmer for 1 hour. Remove chops, cool, and chop meat into small pieces. Put the pork back into the 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 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.