It was a cooler day for us Monday. It was actually quite nice. An overcast day with the high temp around 81 degrees. A few rain showers rolled through our area throughout the day and a large thunderstorm rolled through at night. It was so peaceful. Those are rare days here and a nice break from the sunny and 100 degrees we had over the weekend.
I had some leftover smoked/pulled pork in the freezer I had been saving to make another batch of posole. The cooler temperatures seemed like the perfect day! Although this soup is so bright and and full of citrus that it’s good in the hot summer days as well.
This is pretty simple to put together. It can be done quickly, but I do like to let it simmer a while before serving so the flavors really have time meld. Start by chopping a large, yellow/sweet onion and 2 large green chilies/peppers. I used anaheim peppers. Heat some oil over medium heat in a dutch oven and add your onions. Cook the onions for about 2-3 minutes until mostly soft. Add in 1.5 tablespoon of minced garlic and cook for another minute.
Add about 1 tablespoon+ of each, ground cumin, and oregano. I used dried oregano from the garden.
Stir in your diced peppers, cook for a few minutes and then add your pork.
Once your pork is heating and mixed in well, add your pinto beans (one can, drained), hominy (29oz can) and chicken broth (I used a 32oz box of organic, low sodium). Squeeze in the juice of about 2 limes. Simmer together with the lid on for at least 20 minutes. In my opinion, the longer the better. We probably simmered for a little over and hour.
Just before serving, prepare a couple of tortillas – trust me, this is one of the best parts. I found some great gluten free, ancient grain tortillas. They are from La Tortilla Factory, and I found them at Sprouts. Lay them on a baking sheet and brush with a little bit of ghee butter. Place them under the broiler for about 3 minutes. Then, use a pizza cutter to cut into triangles for serving.
Add diced avocado, fresh cilantro and another squeeze of lime juice into individual serving bowls and serve with the tortillas. Enjoy!
Pork Posole
Ingredients
- 1 quart pulled pork smoked, or grocery store
- 1 large sweet, yellow onion
- 2 large green peppers anaheim (or similar)
- 2 tbsp olive oil or other oil
- 1.5 tbsp garlic minced
- 1 tbsp ground cumin
- 1 tbsp crushed, dried oregano
- 1 can pinto beans drained (14 oz)
- 2 can hominy 30 oz
- 32 oz chicken broth or stock low sodium, organic
- 4 limes
- 2-4 tortillas gluten free 🙂
- 2 avocado
- 1 tbsp ghee butter
- fresh cilantro to taste
Instructions
- Chop your onion and peppers. Heat your oil over medium heat in a dutch oven and add onions. Cook 2-3 minutes.
- Add minced garlic and cook for another minute.
- Add your cumin and oregano and stir in diced peppers. Cook for a few minutes.
- Add pork and cook for a few minutes until heated through. Add pinto beans and hominy.
- Pour in chicken broth and squeeze in juice of about 2 limes. Simmer with lid on for at least 20 minutes – up to a couple of hours.
- Place tortillas on baking sheet and brush with a little ghee butter. Place under broiler for about 3 minutes (until starting to brown and/or puff up).
- Cut tortillas into triangles using pizza cutter. Serve soup in bowl with diced avocado, fresh cilantro and another squeeze of lime – and tortilla strips. Enjoy!
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