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 small limes, 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, 6 peppercorns 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 in a 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