I did a freelance chef gig down in the caribbean over the holidays. Every boat that I work on is different, but this one had a large percentage of mexican crew which is very unusual. One day one of the ladies wanted to make posole for the crew.

It had been so long since I had it I forgot how much I love it. Then I was out having dinner with my brother the other day and he was telling me how one of the housekeepers at the hotel he works at made a big batch of posole and how much he loved it and never had it before.

Well, it’s cold here and ever since he told me I have had posole on the brain and really didn’t have much of a choice but to make it. Like all of my recipes I came up with a super easy and healthy dish. Probably not too authentic but it sure is good. You can click here for a brief history of the dish. I left my camera on the boat and they can’t ship it for a few weeks so I just put a stock picture of it so you could see what it looks like.

Part of the fun of this soup is the toppings. I think the traditional toppings are lime wedges, shredded cabbage or iceberg lettuce, diced onion, radish slices, avocado, cilantro, and I’m sure i’m missing a few. It’s a perfect party dish since you can just put the soup pot out and prep all of the toppings and let everyone go to town. I put chopped onion, cilantro, avocado, and queso fresco on top of mine. Damn that was tasty.

Serves 4
2 lb. Pork loin or butt, cubed
1 medium onion minced
1 Tablesoon Canola oil
8 cups Chicken Broth
1 can (30 oz.) Hominy
4 Dried Passila Chile Peppers
4 garlic cloves

Soak the chiles in hot water. Brown the pork and onion in the oil in a soup pot. Rinse the hominy well and add that and the chicken broth to the pot. Stem the chiles and blend with some of the soaking water and the garlic to make a paste. Stir that in to the soup pot and bring to a boil. Simmer for an hour or so until the prok is tender. Go crazy and top it with whatever you choose.