Posole is one of my favorite Mexican soup. I just love the crunch from fresh vegetables and the smoky flavor of the soup.
Ingredients:
- 3 to 4 pcs pork knuckles
- 1 whole head of garlic
- 1 big yellow onion, quartered
- 12 cups of water
- 2 carrots, roughly chopped
- 2 pcs celery, chopped
- 2 cups hominy
- 1 tbsp salt
- 2 tbsp pork or chicken flavor
- 1 tsp pepper
- Bay leaves
- 2 pcs dried guajillo, soaked in hot water
- Dried ancho chili, soaked in hot water
- Cabbage or lettuce, sliced very thinly
- Horseradish, sliced thinly
- Cilantro, chopped
- Avocado, sliced
- Lime wedges
- Corn tortilla (optional)
Directions:
- In a heated pan, add a tablespoon olive oil and saute the garlic and onion.
- Add the meat, water, celery, hominy, salt, chicken flavor, pepper and bay leaves.
- Roast the poblano chili on top of your stove (both electric and gas stove will work) and roast until the skin is charred. Then scrape the skin. Roughly chop both of the chilies and place them in the pot.
- Bring to a boil and simmer for two hours or until the meat is tender.
- Add more salt if necessary.
- Serve in a bowl topped with chopped cabbage, horseradish, avocado, and cilantro.
- Serve with tortilla and lime wedges on the side. Enjoy!
