A hearty southwest traditional soup that will soothe the soul! La Posta’s locally sourced Hatch valley sundried red chile sauce makes this recipe – oh so good!
Layer with flavor by crowning each bowl with your favorite fresh garnish.
This recipe serves 4-6.
1 lb. pork stew meat, cut into bite sized pieces*
1-2 tbsp. La Posta Chile Co. Posole Seasoning
2 cups water
1 (16oz) jar of La Posta Chile Co. Sun Dried Red Chile Sauce
1 (25oz) can Mexican Style Hominy, drained and rinsed
Salt to taste
½ cup chopped white onions or 2 green onions, green parts only, chopped
3 to 5 radishes, sliced
2 tbsp. dried Mexican oregano for garnish
1-2 limes, quartered into wedges
(1) In a large pot cook pork in 2 cups of water over medium high heat. Bring to a slow boil, stirring occasionally, about 15 to 20 minutes or until pork is fully cooked. Watch carefully, so not to burn as water reduces.
(2) Reduce heat to low and stir in La Posta Chile Co. Posole Seasoning spices, coating meat well.
(3) Slowly add La Posta Chile Co. Sun Dried Red Chile Sauce, and hominy, mixing well. Cook over medium heat, bringing to a slow boil. Reduce heat and simmer for 10 to 12 minutes. Salt to taste.
(4) Ladle into individual bowls and garnish with a sprinkling of onions, radishes, oregano, and squeeze of lime to brighten the flavors. Serve with a tortilla or
roll. Buen Provecho!
For a thinner posole broth, add water as desired.
*For a beef posole – replace the pork with 1 lb. beef stew meat cut into bite sized pieces.