Mexican Posole (Shredded Pork & Hominy Soup)

The one bummer to North Australia: Mexican food. However, that gives us a huge plus: we can cook proper Mexican now! Finding the ingredients aren't too hard, if you know where to go (Pennisi)...and the rest is easy and damn worth it! :)

Serves 6-8.

  • 750 grams pork shoulder, cubed
  • Canola oil
  • 1 large onion, diced
  • 3-4 cloves garlic, diced
  • 1-2 whole chiles, roasted (Jalapeno is great, so is Ancho or Anaheim - whatever you have handy)
  • 2 cans (500g) hominy, drained
  • 1 dried guajillo chile (if you can find it)
  • 2-3 tsp smoked paprika
  • 2 tsp Mexican oregano (Italian will do if you can't find it)
  • 1 tsp fresh ground cloves
  • 1-2 tsp ground cumin
  • 1 (large) bunch of cilantro, stemmed and chopped
  • Salt
  • Pepper
  • Radishes, thinly sliced
  • Red cabbage, thinly sliced
  • Carrot, shaved
  • Avocado, sliced
  • Tortilla strips
  • Hot sauces
  • 2 scallions, finely sliced
  • 4 tomatoes, diced
  • 1 large onion, diced
  • Fresh limes
  1. Begin by browning the cubed pork shoulder over high heat with the canola oil in a large soup pot.
  2. Towards the end of the browning, toss in 1 of the diced onions and let them brown just a bit.
  3. Once the onions are nearly done, add in the garlic.
  4. After 60 seconds add enough water to just cover everything, bring to a boil, and then let it simmer for about 60-90 minutes.
  5. While this is simmering, begin the rest of the prep.
  6. All ingredients after the pepper are garnishes, and should be prepared now and set aside.
  7. Combine half of the tomato with half the onion. Add salt, pepper, some diced chili, lime juice, and 1/3 of the cilantro to finish up the pico de gallo.
  8. In another bowl add some avocado, the remaining tomato, most of the remaining onion, another 1/3 of the cilantro, lime juice, salt, pepper, cayenne, and mix to make guacamole.
  9. The remainder of the garnishes should be set aside.
  10. Once the pork shoulder has cooked well, remove the meat and shred it. Then add it back into the soup.
  11. Add in all the remaining ingredients and let it simmer for another hour at least.
  12. Serve in a bowl and garnish with everything you have at hand including plenty of your favorite hot sauce.
  13. Bon ap!
All the goodies: guacamole, pico de gallo, and posole garnishes!

Shredding the pork.

Simmering posole.


Hot sauces: check.

Adding the garnishes...

Adding more garnishes...

Topping up with some fresh avo!

The BF, making things look good ;)


Justin Feiereisel said...

You are my hero for finding these ingrediants in Brisbane! I've just moved from Phoenix Arizona and have had no luck prior.


FoodieNumNum said...

You're very welcome! Hope you enjoy Brisbane :) I can't wait to get back there...such a great city.

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