Posole Soup Recipe

Pork shoulder: Cut into chunks, this provides the main protein and a rich flavor to the soup.

Onion: Chopped, it adds a sweet and savory base to the soup.

Garlic: Minced, it enhances the overall flavor with its aromatic qualities.

Chicken broth: The liquid base that combines all the ingredients and adds depth to the soup.

Hominy: Drained and rinsed, these maize kernels add a unique texture and flavor.

Oregano: A dried herb that adds a slightly bitter and aromatic flavor.

Cumin: A spice that adds a warm, earthy flavor to the soup.

Chili powder: Adds heat and a rich, smoky flavor to the soup.

Salt: Enhances the overall flavor of the soup.

Pepper: Adds a bit of heat and depth to the flavor.

Lime: Cut into wedges, it adds a fresh, tangy finish when served.

Cabbage: Shredded, it adds a crunchy texture as a garnish.

Radishes: Sliced, they add a peppery crunch as a garnish.

Cilantro: Chopped, it adds a fresh, herbaceous note as a garnish.

When browning the pork shoulder, ensure the pieces are not overcrowded in the pot. This allows for even browning and enhances the flavor of the soup. If necessary, brown the meat in batches.

• pork shoulder - Substitute with chicken thighs: Chicken thighs are tender and flavorful, making them a good alternative to pork shoulder.

• pork shoulder - Substitute with beef chuck: Beef chuck has a similar texture and richness, providing a hearty alternative.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great option for a vegetarian version of the soup.

• chicken broth - Substitute with beef broth: Beef broth adds a deeper, richer flavor to the soup.

• hominy - Substitute with canned chickpeas: Chickpeas have a similar texture and can absorb the flavors of the soup well.

• hominy - Substitute with corn kernels: Corn kernels provide a sweet and slightly crunchy alternative.

• oregano - Substitute with thyme: Thyme has a similar earthy flavor and can be used in the same quantity.

• oregano - Substitute with marjoram: Marjoram is closely related to oregano and has a milder, sweeter flavor.

• cumin - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that complements many dishes.

• cumin - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor and can be used in smaller quantities.

• chili powder - Substitute with paprika: Paprika provides a mild heat and a rich red color to the soup.

• chili powder - Substitute with cayenne pepper: Cayenne pepper adds more heat, so use it sparingly.

• lime - Substitute with lemon: Lemon provides a similar acidic brightness to the soup.

• lime - Substitute with apple cider vinegar: Apple cider vinegar adds a tangy flavor that can mimic the acidity of lime.

• shredded cabbage - Substitute with shredded lettuce: Shredded lettuce provides a similar crunch and freshness.

• shredded cabbage - Substitute with kale: Kale adds a hearty texture and is packed with nutrients.

• sliced radishes - Substitute with sliced cucumbers: Cucumbers provide a refreshing crunch similar to radishes.

• sliced radishes - Substitute with sliced jicama: Jicama has a crisp texture and a slightly sweet flavor.

• chopped cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor.

• chopped cilantro - Substitute with basil: Basil adds a sweet, aromatic flavor that complements many dishes.

• Allow the posole soup to cool completely before storing. This helps prevent condensation, which can lead to a watery soup and potential spoilage.

• Transfer the cooled soup into airtight containers. Use containers that are appropriately sized for the amount of soup you have to minimize air space, which can cause freezer burn.

• Label the containers with the date and contents. This is especially helpful if you have multiple batches of soup or other leftovers in your freezer.

• Store the containers in the refrigerator if you plan to consume the posole soup within 3-4 days. This ensures the pork and vegetables remain fresh.

• For longer storage, place the containers in the freezer. Posole soup can be frozen for up to 3 months without significant loss of flavor or texture.

• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing process helps maintain the integrity of the pork and hominy.

• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. Add a splash of chicken broth if the soup has thickened too much during storage.

• Garnish with fresh lime wedges, shredded cabbage, sliced radishes, and chopped cilantro just before serving to restore the vibrant flavors and textures.

• For stovetop reheating, pour the posole soup into a large pot. Heat over medium heat, stirring occasionally, until it reaches a simmer. This method helps maintain the texture of the pork shoulder and the hominy.

• If using a microwave, transfer a portion of the posole soup to a microwave-safe bowl. Cover with a microwave-safe lid or plate to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through, until the soup is hot. Be cautious as the chicken broth can heat unevenly.

• For oven reheating, preheat your oven to 350°F (175°C). Place the posole soup in an oven-safe dish and cover with aluminum foil. Heat for about 20-30 minutes, or until the soup is thoroughly warmed. This method is ideal if reheating a large batch.

• To reheat using a slow cooker, transfer the posole soup to the slow cooker and set it to the low setting. Allow it to heat for 1-2 hours, stirring occasionally. This method is perfect for maintaining the flavors and keeping the pork shoulder tender.

• If you have an instant pot, use the sauté function to reheat the posole soup. Pour the soup into the pot and set it to sauté on low. Stir occasionally until the soup is hot. This method is quick and efficient, especially for small portions.

• Large pot: A large pot is essential for browning the pork and simmering the soup. It needs to be big enough to hold all the ingredients and allow them to cook evenly.

• Wooden spoon: A wooden spoon is perfect for stirring the ingredients without scratching the pot. It helps in mixing the spices and ensuring even cooking.

• Chef's knife: A chef's knife is crucial for chopping the onion, mincing the garlic, and cutting the pork shoulder into chunks. A sharp knife makes the prep work quicker and safer.

• Cutting board: A cutting board provides a stable surface for chopping and slicing ingredients. It's important to use one to protect your countertops and keep your knife sharp.

• Measuring spoons: Measuring spoons are necessary for accurately measuring the oregano, cumin, chili powder, salt, and pepper. Precise measurements ensure the right balance of flavors.

• Measuring cups: Measuring cups are used to measure the chicken broth and hominy. They help in maintaining the correct liquid-to-solid ratio in the soup.

• Ladle: A ladle is useful for serving the posole soup into bowls. It allows you to scoop out the soup along with the chunks of pork and hominy.

• Tongs: Tongs are handy for turning the pork chunks while browning them, ensuring they cook evenly on all sides.

• Small bowls: Small bowls are used to hold the garnishes like shredded cabbage, sliced radishes, and chopped cilantro. They keep the garnishes organized and ready for serving.

• Juicer: A juicer can be used to extract juice from the lime wedges, making it easier to add a fresh citrus flavor to the soup.

Prep ingredients ahead: Chop the onion, mince the garlic, and cut the pork shoulder into chunks the night before.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing fresh cloves.

Instant pot method: Use an Instant Pot to cook the pork shoulder faster. Pressure cook for 30 minutes instead of simmering for 1.5 hours.

Pre-shredded cabbage: Buy pre-shredded cabbage to save time on garnishes.

Canned broth: Use canned chicken broth to skip the step of making your own.