A hearty and flavorful Mexican soup made with hominy, pork, and a blend of spices. Perfect for warming up on a chilly day.
Preparation time
20min
Cooking time
1h 30min
Ingredients
6 Servings
- 1 avocado
- 0.5 tsp black pepper
- 2 cups cabbage
- 1500 ml chicken broth
- 1 cup cilantro
- 1 tbsp dried oregano
- 4 garlic cloves
- 2 tsp ground cumin
- 2 lime
- 1 onion
- 900 g pork shoulder
- 5 radishes
- 2 tbsp red chili powder
- 1 tsp salt
- 800 g white hominy
Directions
Step 1
In a large pot, add the pork shoulder and enough water to cover. Bring to a boil and then reduce to a simmer. Skim off any foam that rises to the surface.
Step 2
Add the chopped onion, minced garlic, chicken broth, dried oregano, ground cumin, red chili powder, salt, and black pepper to the pot. Stir to combine.
Step 3
Simmer the mixture for about 1 hour or until the pork is tender.
Step 4
Add the drained white hominy to the pot and continue to simmer for an additional 30 minutes.
Step 5
Taste and adjust seasoning if necessary.
Step 6
Serve the posole soup hot, garnished with lime wedges, sliced radishes, shredded cabbage, chopped cilantro, and avocado slices.