Recipes

POSOLE
  • Ingredients
  • 4 fresh chile pods made into a paste
  • 3 pig's feet (have butcher cut into quarters)
  • 1 whole head garlic
  • 1 large onion, chopped
  • 3-1/2 to 4 pound chicken
  • 1 pound, lean boneless pork loin
  • 2 cups canned hominy (or an equal
  • amount offresh or frozen posole)
  • salt and freshly milled pepper
  • chicken broth
  • chile pequins, crumbled
  • 2 limes, cut into wedges
  • 1 bunch radishes
  • 1 head iceberg lettuce, shredded
  • 1 Bermuda onion, minced
Directions
  1. First, make chile paste
  2. Open pods, remove stems and seeds, toast on a grill or under boiler for a few minutes until they begin to soften
  3. Then cover with boiling water and soak for 10 minutes
  4. Now puree into a paste
  5. Hotness depends on the kind of peppers you use
  6. Separate garlic into cloves, peel but do not press. In a soup pot, simmer pig's feet with garlic and onion in salted water for about 3 hours
  7. Cut chicken into serv- ing-sized pieces and chop pork into 2" cubes
  8. Add chicken and pork and chile paste and cook gently for 45 minutes; add hominy (or posole) and cook 15 more min- utes:or until meats are fork-tender
  9. Season to taste with salt and pepper
  10. Skim off excess grease. If your stock boils down, add chicken broth
  11. Serve in deep soup bowls
  12. Pass bowls of crumbled chilies, limes, radishes, lettuce, and onion, and let everyone garnish soup according to individual tastes
  13. Serves 12.


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