As a tribute to the first days of fall, I always make a nice hot soup. Growing up with a Filipina mother and a Mexican father, we learned to make our soups authentic and flavorful. I share with you my favorite recipe for posole- a rich and spicy pork soup spiked with chilies and spices. I recommend a topping of traditional garnishes like cool cabbage, red onion, cilantro and tangy limes!
2 tablespoon canola oil
2 pounds boneless pork spare ribs
1 medium white onion, finely chopped
1 teaspoon dry oregano
¾ teaspoon cumin
6 dried chilies, guajillo, ancho or both
½ jalapeno, fresh
1 tablespoon garlic, minced
Two 15-ounce cans yellow hominy, rinsed and drained
2 teaspoons chicken bouillon
1 tablespoon salt
½ head cabbage, finely shredded
2 limes, cut into wedges
1 cup cilantro, chopped
½ red onion, minced
- In a large pot over medium-high, heat 1 tablespoon canola oil. Season pork liberally with salt and pepper. Cook until browned on all sides, about 8 minutes.
- Remove meat from pot, add 1 tablespoon canola oil and onion. Sauté until fragrant and add water to cover. Add oregano and cumin and reduce heat to low and simmer for 2 hours or until tender.
- Check pork frequently to skim foam and fat from surface.
- While pork cooks, soak dry chilies by placing in medium bowl and adding hot water to cover. Soak for at least 30 minutes.
- When softened, add chilies and jalapeno to a blender with 2 cups soaking liquid and garlic. Blend until smooth. Pass through a fine strainer and set aside.
- When pork is ready, skim any excess fat and foam from pork cooking liquid and add blended chilies, hominy, chicken bouillon and 2 cups water.
- Simmer for an additional 30 minutes. Season with 1 tablespoon of salt, or as needed.
- Serve hot with a side of garnishes including cabbage, lime, cilantro and red onion.
Do you have a family recipe that warms you up as the temperature starts to dip? Share in the comments section below!