Posole Con Puerco Recipe

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Preparation Time:

5 Hours 40 Minutes

Cuisine:

Occasion Recipes

Occasion:

Kwanzaa

Equipments:

Serving Dish, Soup Pot, Shallow bowls

Skill Level:

Advanced

Posole Con Puerco Ingredients

¼ cup Canola oil
2 pounds Pork neck bones with some meat on
4 pounds whole small bits of chicken
1 large brown onion cut into small dices
4 cloves of minced garlic
17 cups of chicken stock or 1 gallon or water
3 dry and toasted Guajillo chilies
3 toasted and dry Pasilla chilies
1 cup of water
8 cups CA West Morado Hominy Maiz
2 teaspoons of salt to taste
1 finely chopped medium cabbage
2 medium onions chopped into small dices
¼ cup dry oregano
15 lime wedges
15 tostadas
Mexican hot sauce or salsa

Posole Con Puerco Preparation Method

Clean and wash the chicken and pork bones. In a large soup pot put some oil to cook pork bones and chicken with skin portion down until it doesn’t stick. Now turn and continue to cook over medium to high heat until brown. Take out chicken and pork bones and keep it aside.

Strain excess oil from the vessel leaving only sufficient oil to coat the pot. Toss onion to pot and cook while stirring constantly for 5 minutes or until the onion is transparent. Toss garlic and cook for 2 more minutes. Place chicken and pork bones again into the pot and blend with the chicken stock. Skim any foam that reaches to the surface, partially cover the pot and reduce heat. Cook for 2 to 3 hours or until the pork is very tender and the stock is flavorful.

Remove seeds and veins from dried chilies. Put chilies in boiling water for 20 minutes. Strain water. Put chilies with 1 cup water in the blender. Keep it aside.

Take out chicken and pork bones from the stock. Discard any bones or skin and reduce it into bite size pieces when cool. Skim fat from stock pot. Place chicken and pork to stock pot. Add CA West Morado Hominy Maiz and chili puree and let it gently simmer. Cook for almost 1 hour until slightly concentrated and flavorful. Add salt if the stock was without salt.

Tips to Serve

Serve the pozole in shallow bowls and let guests to garnish their soup with substance of their own choice. Serve with minced cabbage, chopped onion, dry oregano, and tostadas on the side.