Source of Recipe
This is a robust and wonderful Mexican soup that a sweet lady was kind enough to share.
List of Ingredients
1 lg. head garlic
12 c. water
4 c. chicken broth
4 lb. country-style pork ribs
1 tsp. dried oregano (preferably Mexican), crumbled
frozen red chile sauce, to taste
1 1/2 cups boiling-hot water
1/4 large white onion
3 tsp. salt
1 pkg. frozen posole (hominy)or two 30-ounce cans white hominy-see note
Peel and slice garlic. In a 7- to 8-quart heavy kettle bring water and broth just to a boil with 2 tsp. salt, sliced garlic and pork. Skim surface. Add hominy and oregano. Gently simmer, uncovered, until pork is tender (about 1 1/2 hours).
While pork and hominy is cooking, cut onion into large pieces and in a blender purée with chile sauce.
Transfer pork to a cutting board, saving the broth.
Shred pork, using 2 forks, and discard bones.
Return pork to broth and add chile sauce, and remaining tsp. salt. Simmer pozole 30 minutes and, if necessary, season with salt. Pozole may be made up to 2 days ahead and chilled, covered.
Serve pozole with fried tortilla strips (see breads) and a variety of these accompaniments:
diced avocado, thinly sliced iceberg or romaine lettuce,
chopped white onion, lime wedges, dried oregano, dried hot red pepper flakes
Serves 8 as a main course.
Note: If you're unable to find frozen posole (hominy), you may substitute canned, BUT... DO NOT add until the final cooking period and you should rinse and drain before adding to soup.