Pork Posole Recipe
This soup is packed with rich pork and the perfect hint of spice
It's tailgating season, which means a hearty bowl of soup not only serves to fight off the fall chill, but is also perfect when cooking for a crowd. Mississippi superchef and pro tailgater John Currence covers both bases with this pork posole. A rich combination of pork and hominy is brightened by fresh tomatillos and spicy jalapeño—a bowl of pure comfort. Even if you don't like football, this is reason enough to show up on game day.
We use pork shoulder in this recipe, but if you can find them in stores, Currence recommends using pork rib tips. The best part is you can top any leftovers with a poached egg and call it breakfast.
To learn more, read "Tailgate like an All-Star."
Recipe adapted from 'Big Bad Breakfast,' by John Currence
Pork Posole (Pork and Hominy Soup)
Mississippi superchef and pro tailgater John Currence’s pork posole not only serves to fight off chilly weather, but is also perfect when cooking for a crowd.
Ingredients
- 1 cup all-purpose flour
- ½ tablespoon kosher salt, plus more to taste
- ½ tablespoon freshly ground black pepper
- 1 teaspoon ground cumin
- 3 pounds pork shoulder, cut into 3-inch pieces
- 3 tablespoons lard, divided
- 3 tablespoons olive oil, divided
- 4 garlic cloves, minced
- 1 yellow onion, finely chopped
- 4 cups water
- 1½ tablespoons minced oregano
- ¾ tablespoon cumin seeds, toasted
- 2 bay leaves
- 1½ cups fresh corn kernels
- 1 pound (6 medium) tomatillos
- 2¼ cups canned hominy, rinsed
- 1 cup roasted red peppers, diced
- 1 jalapeno—stemmed, seeded and minced
- Crumbled cotija cheese, for garnish
- Cilantro leaves, for garnish
Directions
- Preheat the oven to 350º. In a large bowl, whisk together the flour, salt, pepper and cumin. Toss the pork shoulder in the flour to dredge, shaking off any excess flour.
- In a 6-quart Dutch oven, heat 1½ tablespoons of the lard and 2 tablespoons of the olive oil over medium heat. Working in 2 batches, sear the pork, turning as needed until golden brown, 7 to 10 minutes per batch. Watch the pork carefully to make sure any excess flour in the pan doesn't burn. Once seared, transfer to a plate lined with paper towels.
- To the pot, add the remaining lard, the garlic and onions. Cook until translucent, 2 to 3 minutes. Return the pork to the pan with the water, oregano, cumin seeds and bay leaves. Bring to a boil, then reduce to a very low simmer and cook, covered, over low heat until the pork is tender, 2 hours.
- Meanwhile, on a baking sheet toss the corn with the remaining 1 tablespoon of olive oil. Bake until golden brown, 12 to 14 minutes, then set aside.
- Once the pork has simmered for 2 hours, add the roasted corn, tomatillos, hominy, roasted red peppers and jalapeño. Return to a low simmer and cook, covered, until the pork begins to fall apart, 1 hour more.
- Using 2 forks, shred the pork into bite-sized pieces. Ladle the posole into bowls and garnish with the cotija cheese and cilantro leaves, then serve.
Nutrition
| Calories per Serving | 523 |
| Total Fat | 33.8 g |
| Saturated Fat | 10.8 g |
| Trans Fat | 0.0 g |
| Cholesterol | 100.3 mg |
| Total Carbohydrates | 26.6 g |
| Dietary Fiber | 3.6 g |
| Total Sugars | 4.5 g |
| Sodium | 508.3 mg |
| Protein | 27.1 g |
