Pork Posole
Angie
ingredients
- 2 TB EVOO
- 1 1/2 lb ground pork
- 1 tsp ground cumin
- 1/2 tsp ground allspice
- 1 large onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 jalapenos, seeded and finely chopped
- 10 tomatillos, husked and halved
- 1 TB honey
- 3 cups chicken broth
- One 15.5 oz can hominy, drained (in hispanic section)
- 1/3 cup chopped cilantro
- 1 lime, halved
- 1 avocado, cut in small chunks
- 2 cups tortilla chips, lightly crushed
directions
- 1
In a deep skillet, heat the EVOO over medium high heat. Add the ground pork and season with salt and pepper. Add the cumin and allspice. Cook until brown and crumbly. Stir in the onion, garlic and jalapeno.
- 2
Using a food processor, pulse the tomatillos until coarsely chopped.
- 3
Stir the tomatillos into the pork, lower the heat to medium and cook 10 minutes while stirring. Stir in the honey and season with salt and pepper. Stir in the chicken broth and hominy and cook until heated through, 1-2 minutes. Stir in the cilantro and turn off the heat.
- 4
Squeeze 1/2 lime over the pork and stir. Squeeze the other 1/2 lime over the avocado.
- 5
Serve the soup with avocado and tortilla chips on top.
Source: Angie
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