Posole Soup

Authentic Posole is made with the pig’s head; the ears are the delicacy. This simple recipe uses more ‘acceptable’ ingredients.

Step: 1

In a large pot over high heat, combine the pork, salt and water to cover. Bring to a boil and reduce heat to medium low. Allow to simmer for two hours, skimming foam as necessary.

Step: 2

Remove from heat and take the bones out of the stock. Cool and de-fat the stock. Remove pork from bones and return meat to stock. Add the hominy and chili powder and simmer over low heat for 30 to 45 minutes.

Step: 3

Serve by placing soup in bowls. Each diner then adds their own cabbage, radishes, onion and lime juice to taste. Eat by dipping spoon deep down to bottom of bowl, lifting to bring up the meat, hominy, soup and layered vegetables.

Per Serving: 630 calories; protein 50.2g; carbohydrates 37.8g; fat 30.8g; cholesterol 142.9mg; sodium 1686.4mg.

The name of “stew” can refer to 2 time a dish and a make dishes method. Stewing makes not fast cooking piece of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, but it does have a few piece of differences. The meat is chopped into few of pieces but of being cooked whole , and the liquid completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.