In honor of my daughter finally coming home from college, I am making her favorite…posole! I found this recipe originally in a Bon Appetit magazine and made some adjustments. Liv has been marooned in Hawaii at school since the stay at home orders started. At first it seemed dangerous to put her in the air travel system when there was such congestion at the airport. Then Hawaii seemed safer because of their low infection numbers and robust testing. Then the 14 day quarantine on travel set in. Unfortunately, now flights are so scarce that she will have to go through two different airports on the way home- Seattle and Atlanta. At least she will have some yummy comfort food when she gets home 🙂
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 4-5-pound boneless Boston butt
- salt and pepper
- 1/2 red onion, sliced
- Mexican lager of choice (I like Dos Equis)
1/4 cup olive oil
1/2 red onion, chopped
3 garlic cloves, minced
2 fresh tomatoes, diced (heirlooms have been lovely lately, but use what you find)
- 1 poblano pepper, rough chopped
6 cups chicken stock (I like Kitchen Essentials brand)
1 28-ounce can pinto beans, drained & rinsed
1 28-ounce can white hominy, drained & rinsed
1 28-ounce can fire-roasted, diced tomatoes
- 1 can rotel (not hot, just regular…trust me)
1 tblsp oregano
- chopped fresh cilantro
- lime wedges
- sliced fresh green cabbage
- thin-sliced radishes
Preheat oven to 275°. Mix cumin, garlic powder, and smoked paprika in a small bowl. Rub spice mix all over pork. Sprinkle with salt and pepper. Place pork in large dutch oven and cover with sliced onion. Pour 6 oz of beer in the bottom of pan. Cover pan, roast 5–6 hours, or until pork is falling apart tender.
Remove pork from dutch oven and allow to rest. At this point, mine is usually falling apart when I touch it, but if yours is still firm, use either two forks or a good chef knife to shred it.
- Put the dutch oven on a burner over medium-low heat. Add onion and sauté until it softens. Add garlic and cook, stirring often, until fragrant. Add the diced fresh tomatoes and stir until softened. Stir in broth and next six ingredients. Bring to a boil and reduce heat to low. Cover; simmer, stirring occasionally, for 30 minutes.
- Add pork to posole. Simmer uncovered 30 minutes longer. Season to taste with salt and pepper.
- Garnish with cilantro, sliced cabbage, sliced radishes, and lime wedges.
**Sometimes I make cheese quesadillas to dip in this and it is so delicious, but this hearty soup is great on its own as well!
Stay Safe and Cook On!
Other Posts in the Quarantine Series:
- Easy Mu Shu Pork
- Simple Sticky Buns
- Easy Pasta & Meatballs
- Lime Berry Blast Scones
- One Pan Enchiladas Rojo
- One Pan Enchiladas Verde
- Guide to Professional Chefs social media cooking shows & Pantry Stockers
- Roasted Pork al’Diavolo with Rutabaga Mash
- Blueberry Lemon Scones
- Roasted Shrimp & Orzo Salad
- Easy Apple Cake
- Cookies & Curry in a Hurry
- Baking with Booze
- Best Caprese Salad Ever