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Pork Posole with Avocado and Lime

The actual translation of the Spanish word “pozole” is “hominy,” so it would make sense to find an abundant amount of these delicious kernels on the end of your spoon.  This soup, traditionally made with pork, can also be made with chicken, and is commonly served at Christmas time.  The addition of mild or spicy chili peppers can provide a nice twist to this classic, easy-to-prepare dish and may be served with an accompaniment of buttered tortillas or simply with a spoon.  In addition to warming your belly, some believe that this “stew” doubles as a cure for hangovers.

Pork Posole with Avocado and Lime

Category: Soup/Stew, Main Dish

Cuisine: Mexican

Yield: Serves 4

Ingredients

  • 1 lb. center-cut boneless pork chops, cut into 1/2" thick pieces*
  • 1 tsp. Kosher salt
  • 1/4 tsp. fresh ground black pepper
  • 1/2 tsp. chili powder
  • 1 Tbsp. Canola oil
  • 1 1/2 cups onion, finely chopped
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, minced
  • 1/2 tsp. Mexican oregano
  • 1/2 tsp. ground cumin
  • 4 cups chicken stock
  • 1 (15 oz.) can hominy, white or yellow, rinsed and drained
  • 1 (14.5 oz.) can diced tomatoes
  • 1 avocado, thinly sliced, for garnish
  • 5 large radishes, thinly sliced, for garnish
  • 1 - 2 limes, sliced into wedges, for garnish
  • *Sometimes, when we're in the mood, we'll fire up the smoker and smoke thick-cut pork chops with Mesquite wood chips for a nice flavor component to the soup. If you chose, grill or smoke your pork first and then chop approximately 1 lb. of the cooked meat into bite-size pieces appropriate for soup.

Instructions

  1. Sprinkle the pork with the salt, black pepper, and chili powder.
  2. In a soup pot, heat the oil over medium-high heat. Add the pork and cook until lightly browned. about 4 minutes. Reserve.
  3. Add the onion, celery, garlic, oregano and cumin to the pot. Cook, stirring occasionally, about 3 minutes, or until slightly softened.
  4. Add the chicken broth, hominy and tomatoes to the pot and bring to a boil. Reduce heat and simmer for 10 minutes.
  5. Stir in pork and cook for another 5 minutes, or until the pork is heated through.
  6. Season with salt and pepper, as needed.
  7. Ladle the soup into bowls, topping each with slices of avocado, radishes, and a healthy squeeze of lime.

If you are smoking or grilling your pork chops beforehand:
1. In a soup pot, heat the oil over medium-high heat.  Add the onion, celery, garlic, oregano, cumin and chili powder to the pot. Cook, stirring occasionally, about 3 minutes, or until slightly softened.
2. Add the chicken broth, hominy and tomatoes to the pot and bring to a boil. Reduce heat and simmer for 10 minutes.
3. Stir in pork and cook for another 5 minutes, or until the pork is heated through.
4. Season with salt and pepper, as needed.
5. Ladle the soup into bowls, topping each with slices of avocado, radishes, and a healthy squeeze of lime.

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