This super healthy Mexican soup is very special to me. This is because it is the very first meal that my now husband, Paul prepared for me when we were first dating. It was so wonderful that he sought out to make a Mexican dish, knowing that I had lived in Mexico as an exchange student during the early 90's. What a delicious soup and it was so great because it tasted as if I were in Mexico again. It was perfect! A meal that surely won my heart!
This past Mother's Day weekend my husband made this soup again and I had to capture it here in a photo and on the blog. The recipe is adapted from a cookbook recipe by Barbara Hansen. I have adapted the recipe to the way that he cooked it, however the credit goes to Barbara and her cookbook for the recipe for this amazingly delicious soup.
I really love that posole essentially is "soup with a salad on top." It is a great party dish. You just make a large pot of posole, set out the garnishes and some tostadas and tortillas and you are set! I hope that you enjoy this lovely soup for your next dinner or get-together.
Also, here is the link to her cookbook:
Adapted from: "Mexican Cooking" by Barbara Hansen
Makes about 6 servings
1 pound boneless lean thin cut pork chops
6 boneless chicken thighs
1/2 of an onion, cut in half
2 peeled cloves of garlic
12 black peppercorns
6 cups water, divided
One 29 ounce can golden hominy
2 teaspoons salt
Garnishes for the soup:
1/2 of an onion, finely chopped
6-8 radishes, sliced
2-3 cups romaine lettuce or spinach, chopped
1 avocado, sliced
2 tablespoons dried oregano or 2 tablespoons fresh oregano leaves
6 small limes, sliced into halves or quarters
corn toastadas or tortillas
Note: You will need 2 large saucepans for this recipe. The broths cook separately but then are combined.
1. Slice the pork chops into 1-inch cubes and put them into a large saucepan or Dutch oven.
2. Put the chicken thighs into another large saucepan or Dutch oven.
3. To flavor each broth, put into each pot the following: half of the onion, 1 garlic clove, 1 teaspoon salt, 6 of the peppercorns and 3 cups water.
4. Bring both of the saucepan mixtures to a rolling boil. Use a mesh skimmer to skim the foam off of the surface as the broth boils.
5. After the mixtures come to a boil, turn the heat down to low to simmer. Simmer the pork broth for 1 hour and the chicken broth mixture for 45 minutes.
6. Take the chicken and the pork out of the broth mixtures using a slotted spoon and put them into 1 large pot. Using a colander, strain the solids out of the broth and add the pork and chicken broths to the meat in the 1 large pot.
7. Open the can of hominy and drain the liquid out of it. Then, rinse the hominy and drain again. Add the hominy to the meat mixture. After that, bring the mixture to a boil. Reduce the heat to low, cover the pot with a lid and simmer for 30 minutes. Taste posole and add more salt to taste.
8. Serve the soup in bowls and let everyone add garnishes as desired. Enjoy! I love to put lots of toppings on my soup, and especially lots of fresh lime juice!