Land of Enchantment Posole
Taste of Home
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My family named this spicy soup after our state moniker, “New Mexico, Land of Enchantment.” We usually make it around Christmas when we have lots of family over…and we never have leftovers.
—Suzanne Caldwell
Artesia, New Mexico
SERVINGS: 5
CATEGORY: Soup
METHOD: Stovetop - One-Dish
TIME: Prep: 30 min. Cook: 1 hour
Ingredients:
- 1-1/2 pounds pork stew meat, cut into 3/4-inch cubes
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons vegetable oil
- 3 cups beef broth
- 2 cans (15-1/2 ounces each) hominy, rinsed and drained
- 2 cans (4 ounces each) chopped green chilies
- 1 to 2 jalapeno peppers, seeded and chopped, optional
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup minced fresh cilantro
- Tortilla strips, optional
Directions:
In a soup kettle or Dutch oven, cook the pork, onion and garlic in oil over medium heat until meat is no longer pink; drain. Stir in the broth, hominy, chilies, jalapeno if desired, salt, cumin, oregano, pepper and cayenne.
Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until meat is tender. Stir in cilantro. Serve with tortilla strips if desired. Yield: 5 servings.