Description
An alternative to the red posole, this is a favorite of guests at the Annual Smoker Party. Just something I sort of created one day with leftover pork and eventually wrote down.
Scale
Ingredients
- 2 small pork loins (you know those little pre-marinated kind at the store)
- 1 onion
- 2 tbsp garlic
- Meara spice (lots)
- 1 large can (family size) white hominy *Yellow is ok, but stronger tasting
- 1 large can diced green chiles
- 2 tabs butter
- 1 bag frozen petite golden and white corn
- 1/2 C white wine or light beer
- Pinto beans
- Chicken broth or Caldo de Pollo w/water
- Fresh cilantro
- Crema Mexicana Sour cream for serving
Instructions
- Coat Dutch oven with evoo on med-high heat and roast meat all sides.
- Add onion, garlic, broth, spice and simmer for 1-2 hours on low-med heat.
- When ready, pull apart/shred meat and add twice drained hominy and non-drained green chiles, beans, butter, wine. Add water if needed and continue to simmer.
- 10 minutes prior to serving raise the heat and add the frozen corn.
- When serving, add a pinch of cilantro and a spoonful of the sour cream (its more runny than regular but creamier tasting).
Notes
- Warm tortillas or cornbread are a good addition too. Surprisingly filling “soup”.