Posole keeps well for several days so don’t let the quantity scare you. You can also make a smaller batch but this one is perfect for a group. It is also easy to freeze half of it for a cold winter’s night when you don’t feel like cooking. Sometimes, I serve Cilantro Sauce alongside for an added blast on flavor. You’ll find that recipe here.
Posole Blanco, with a Variation for Posole Verde
Don't let this version's name fool you. It may be white but it isn't mild or wimpy. Flavors and textures are full and deep. If you want to make Posole Verde, consult the Note at the end of this recipe. It is quite simple.
- Serves 10 - 12
- Cook Time: 5 Hours
- 1 pork shoulder or butt roast, 4 to 5 pounds
- Kosher salt
- 3 tablespoons lard or olive oil
- 1 large yellow onion, cut into small dice
- 1 garlic bulb, cloves separated, peeled, crushed, and minced
- 2 teaspoons dried, oregano
- 3 pounds pork neck bones
- 2 pig's feet (trotters), optional
- 8 cups homemade chicken stock
- 2 28-ounce cans white hominy, drained and rinsed
- Black pepper in a mill
- 1 white onion, cut into small dice
- 2 to 4 serranos, stemmed and minced
- 1 large bunch radishes, trimmed and cut into thin julienne
- 4 cups very thinly sliced fresh cabbage
- 3 avocados, cut into small cubes
- 5 or 6 limes, cut into wedges
- 8 ounces Mexican cream or creme fraiche, stirred
- 1 pound grated Monetary Jack or similar cheese
- Bottle Mexican hot sauces of choice
- 24 (or more) corn tortillas, heated until soft and pliable and wrapped in warm tea towels
Preheat the oven to 275 degrees.
Set the pork roast on a clean work surface and rub it all over with kosher salt, using about 2 tablespoons. Put it into an ovenproof pot, add about 1/4 to 1/2 inch water and set it in the oven. Cook until it falls apart when pushed gently with your thumb or a spoon, about 5 hours. (You may also cook it in a crock pot or other slow cooker, using the manufacturer’s instructions.) When the pork is cooked, set it aside to cool until easy to handle and then chop it into bite sized chunks. Use immediately or refrigerate (this may be done a day in advance).
While the pork cooks, pour the olive oil into a large soup pot set over medium low heat, add the onion and saute until soft and fragrant, about 10 to 12 minutes. Add the garlic and saute 2 minutes more. Season with salt. Add the dried oregano, neck bones, pig’s feet, if using, and the chicken stock, along with 4 cups of water. Increase the heat to high and when the liquid boils, reduce the heat so that it simmers very gently; cook for 2 hours.
While the soup cooks, prepare the garnishes and put them in attractive serving dishes.
Remove the stock from the heat and let cool slightly.
If using the pig’s feet, use tongs to remove them and set them aside.
Strain the liquid into a clean pot, discard the neck bones and aromatics and return the strained liquid to the heat. Add the hominy and, if using, the pig’s feet, and simmer gently for 30 minutes. Add the chopped pork, stir and simmer gently for 10 minutes, or until the pork is heated through. Season with several turns of black pepper, taste and correct for salt. Cover, remove from the heat and let rest while you arrange the garnishes on the dining table or on a sideboard.
To serve, ladle the pozole into wide soup plates or soup bowls and let guests add the sauces and toppings they prefer. Offer plenty of hot tortillas alongside. When it comes to the pig’s feet, just let guests know you have them--someone will want to nibble on them.
For Pozole Verde, roast, skin, seed and peel 10 to 12 poblanos, cut into medium julienne and add to the soup along with the meat. For a spike of heat, mince a few serranos and add them to the onions and garlic when making the stock. Add a very generous squeeze of lime juice to each serving.