It's amazing how much flavor there is in such a humble (and, by the way, inexpensive) dish. The star of the soup is hominy, with its chewy texture and toasty-corn character; you'll find it with the Latin foods in the supermarket. Updates were minor: We simply omitted some oil and meat drippings for a cleaner broth.
1 teaspoon olive oil
12 ounces boneless pork shoulder, trimmed and cut into 1/2-inch pieces
1 cup chopped onion
4 garlic cloves, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon ground red pepper
1/2 cup beer
2 cups unsalted chicken stock (such as Swanson)
1/2 cup salsa verde
1 (28-ounce) can hominy, drained
1/4 cup cilantro leaves
4 radishes, sliced
4 lime wedges
How to Make It
Heat a Dutch oven over medium-high heat. Add oil; swirl to coat. Add pork; sauté 5 minutes, turning to brown on all sides. Remove pork from pan, reserving 1 tablespoon drippings in pan. Add onion to pan; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Return pork to pan; stir in cumin and pepper. Add beer; bring to a boil. Cook until liquid almost evaporates (about 9 minutes).
Add chicken stock, salsa, and hominy; bring to a boil. Cover, reduce heat, and simmer 1 hour and 10 minutes or until pork is very tender, stirring occasionally. Ladle 1 1/3 cups soup into each of 4 bowls. Top each serving with 1 tablespoon cilantro and 1 sliced radish. Serve with lime wedges.
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I love soup... hubby, not so much.But he ate two bowls of this! I made as per the recipe but didn't have enough time to simmer properly. Next time, I will plan better, and yes there will be a next time.
Really enjoyed this. I used pork steak, which is thinner, so I only
cooked it about a half hour after stock was added. My only change was to
add in a heaping tablespoon of tomato paste. Made a good dinner with
CL's spicy jalapeno corn bread and a fruit salad.
I added some additional Salsa de Tomatillo and some canned diced green chilies, and it really added some nice flavors. I still used the regular salsa Verde of which the version I used was made from jalapeños and not tomatillos... I also used the regular Chicken stock and did not add as much salt to taste to compensate. Great recipe!
This dish was GREAT!! I had never tried to make a posole before and both my husband and I really enjoyed the wonderful mixture of flavors and the nice 'kick' to the dish. I couldn't find pork shoulder, so used something called Pork Sirloin, packaged by Smithfield. The whole dish was very tasty. Nice spiciness to it!
I thought this was amazing- almost as good as my mothers. I had such a large shoulder roast that it took a while to cook. The juice that came from cooking the pork pieces I later used as a substitution for the chicken broth and I never added the beer. Because the pork took so long to cook it only had to simmer for about 20 minutes. Keep the radishes sliced in a bowl of water in the fridge so you can have them ready for tomorrow.
This was delicious! My entire family (including the young kids) loved it. I've made it twice, once with the pork shoulder and once with pork tenderloin. The shoulder took forever to cup up because of all the fat I had to cut out. The second time I used a pork tenderloin and it was quick and still delicious. Be sure to add the cilantro. We skipped radishes, but you can add as you like. This had so much flavor!
What a delight! I am constantly on the look out for easy, flavorful and healthy recipes. It's amazingly difficult to find all three of those attributes. This one fit the bill. Great flavor and very easy to prepare. My grocery store didn't have pork shoulder (unless I wanted 5 pounds), so I bought some boneless country style ribs. It worked great. I saw no need to experiment with ingredients to create a great meal.
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