Posole Blanco

posole Blanco (Pork And hominy Soup)


 * 1 Pound Boneless Lean Pork
 * 6 Chicken Thighs
 * 1/2 Medium Onion (divided)
 * 2 cloves garlic, Peeled And Left Whole (divided)
 * 2 Teaspoons salt (divided)
 * 12 Peppercorns (divided)
 * 6 Cups water (divided)
 * 1 29-Ounce Can Golden hominy

Garnishes:

Salsa 1/2 Medium Onion, Chopped 6 to 8 radishes, Chopped 1/2 head lettuce,Shredded 1 avocado, Sliced 2 Tablespoons Dried Leaf oregano, Crushed 6 SmallLimes, Halved

Cut Pork Into 1-Inch Cubes And Place in a Large Saucepan.Place Chicken Thighs in Another Large Saucepan.

Cut Onion Half Into 2 Pieces.

In Each Saucepan, Place 1 Piece of Onion, 1 clove garlic, 1 Teaspoon salt, 6Peppercorns And 3 Cups water.

Bring Each to a Boil. Skim Foam From Surface.

Cover Pork And Simmer 1 Hour.

Cover Chicken And Simmer 45 Minutes.

Remove Cooked Pork And Chicken From Broths With a Slotted Spoon And Place InA Large Pot or Dutch Oven.

Strain Broths, Discard Solids, And Add Broths to Meat.Drain And Rinse hominy And Add to Meat.

Bring to a Boil; Reduce Heat.

Cover And Simmer 30 Minutes.

Taste posole And Add More salt if Needed.

Serve in Large Soup Bowls.

Add Garnishes to Soup as Desired.

Makes 6 Servings

contributed by :

 * Catsrecipes Y-Group