A Month-of-Mediterranean: Pork Posole

Here’s another one of those recipes I make a lot that is from a non-Mediterranean region. Mexico, in fact is very far away from the Mediterranean, but that doesn’t mean you can’t eat more healthfully with foods from their region.

Pork Posole is a satisfying dish with a high flavor profile. I cut the amount of meat usually in traditional posole to make it more healthful and you never miss it! I sometimes use chicken instead of pork. I suppose most any animal protein could be used, but I’ve only used pork and chicken.

It was only after I moved to Arizona that I started making posole, so I’m late to the party. My version of Southwest chili (3 meat/3 bean) is much older.

DH, who grew up in Arizona, knew posole well, but I had never eaten it until the move. Once I tried it, I knew I had to do my own version, and this is what I devised based on flavors that I like, traditional or not.

Sharon’s Pork Posole (serves 8)

1 T olive oil

½# pork roast, cubed, (fresh or cooked leftovers)

2 cups diced onions

4 cloves of garlic, sliced

4 cups poultry stock or broth

1 cinnamon stick

¼ teaspoon ground cloves

½ teaspoon cumin

2 cans (15.5 oz) yellow hominy

2 cans (15.5 oz) white hominy

small can (4 oz) diced green chilies (adding other kinds of chili peppers can up the heat level)

If the pork is fresh, put in freezer for ½ hour to stiffen it up, then cut into cubes.

Brown the cubes in heated olive oil over medium heat. Remove.

Add onions to the pot and bring to translucence. Add garlic slices. Cook for two more minutes, continually stirring.

Add in pork and stir around to coat the meat with the onion and garlic flavors.

Add broth, cinnamon stick, cloves, and cumin. Stir. Add in white and yellow hominy and chilies. Bring to a simmer. Cook for 45 minutes. Remove from heat and cool until ready to serve. Remove cinnamon stick and re-heat. Serve with corn muffins or tortillas.

DH’s Rating: 5 Tongues Way Up

He loves my posole. It is great on the first day and even better for lunches later in the week.

A Month of Soups: Pork Posole

Here we are at Day 5 of a Month of Soups. Are you keeping up?

Alli and Gina in my culinary mystery series, “Dinner is Served”, love to make soups and stews. They are nourishing comfort food. Even though there are relatively few cold days in Arizona, still, we do get a touch chilly, so soups are great to eat.

Here’s one of their favorites with a nod to Southwest cuisine. Posole (pronounced POE-SOLE-AY) is a standard stew/soup. Serve with corn bread and hunks of sharp cheddar cheese and tart apple slices for a satisfying dinner.

As with all soups, posole is better the next day or at least several hours later. I always make my soup no later than the morning of the day I am serving it for dinner. Let the flavors and textures get to know one another.

Alli and Gina’s Pork Posole (serves 8)

1 T olive oil

1-1 ½# pork roast, cubed, fresh or leftover

2 c diced onions

4 cloves of garlic, sliced

4 c poultry stock or broth

1 cinnamon stick

¼ t ground cloves

½ t cumin

2 cans (15.5 oz) yellow hominy

2 cans (15.5 oz) white hominy

small can (4 oz) diced green chilies (adding other kinds of peppers can up the heat level)

If the pork is fresh, put in freezer for ½ hour to stiffen it up, then cut into cubes.

Brown the cubes in heated olive oil over medium heat. Remove.

Add onions to the pot and bring to translucence. Add garlic slices. Cook for two more minutes, stirring as you wait.

Add in pork and stir around to coat the meat.

Add broth, cinnamon stick, cloves, and cumin. Stir. Add in white and yellow hominy and chilies. Bring to a simmer. Cook for 45 minutes. Remove from heat and cool until ready to serve. Remove cinnamon stick and re-heat. Serve.

Sometimes I make this with chicken. Delish that way, too!

DH’s rating: 4 Tongues Up! This is filling and has a wonderful blend of flavors and textures.