Felicita's Posole Recipe

Name: Felicita's Posole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 heads garlic; extra virgin olive oil; 3 whole ancho chilies, seeded and stemmed; 4 lbs pork shoulder blade roast, cut into 2-inch cubes; 2 lbs pork back ribs, cut into 2-rib portions; gray salt; fresh ground black pepper; 4 quarts canned white hominy, drained; ½ teaspoon dried Mexican oregano; 2 onions, peeled and chopped; 2 avocados, cut into chunks; 2 lemons, cut into wedges; 2 bunches radishes, washed and quartered; 1 head iceberg lettuce, shredded; dried Mexican oregano; tortilla chips or tostadas; hot salsa

Servings: persons

2 heads garlic
extra virgin olive oil
3 whole ancho chilies, seeded and stemmed
4 lbs pork shoulder blade roast, cut into 2-inch cubes
2 lbs pork back ribs, cut into 2-rib portions
gray salt
fresh ground black pepper
4 quarts canned white hominy, drained
½ teaspoon dried Mexican oregano
2 onions, peeled and chopped
2 avocados, cut into chunks
2 lemons, cut into wedges
2 bunches radishes, washed and quartered
1 head iceberg lettuce, shredded
dried Mexican oregano
tortilla chips or tostadas
hot salsa

1
Preheat the oven to 400 degrees F.
2
Put the garlic onto a piece of aluminum foil and drizzle with a little olive oil.
3
Close up the foil and roast until the garlic is soft, about 45 minutes.
4
In a large skillet, heat a thin film of oil over moderate heat.
5
Add the chiles and brown on all sides.
6
Remove the chiles and set the skillet aside.
7
Generously season the meat with salt and pepper.
8
Reheat the same skillet over medium heat and cook the meat until well browned on all sides, about 15 minutes.
9
Do this in batches to avoid crowding the pan, adding additional oil as needed.
10
Remove the meat with a slotted spoon and set aside.
11
Pour off the excess fat from the pan.
12
Deglaze the pan with about 1/2 cup water, scraping the browned bits off the bottom.
13
In a large pot, bring 4 quarts of water to a simmer and add the liquid from the skillet.
14
Add the garlic, chiles, posole, oregano, and pepper to taste.
15
Simmer 1 hour.
16
Add the browned meat.
17
Simmer gently, partially covered, about 2 hours, or until the meat is very tender.
18
Taste and adjust the seasoning.
19
Serve the posole in soup bowls with the garnishes in individual bowls on the side.

2309

kcal

Calories

Fat

148

Carbs

211

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 heads garlic, extra virgin olive oil, 3 whole ancho chilies, seeded and stemmed, 4 lbs pork shoulder blade roast, cut into 2-inch cubes, and more.

Yes, Felicita's Posole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Felicita's Posole

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