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Author Notes: I had a giant slab of pork belly in my freezer for too long. I kept on dreaming up with I could make with such a delicious slab of meat, but nothing really seemed perfect. Until the day I went into my local Chipotle and they told me they weren't bringing back their pozole soup year! Merdre!! I couldn't go all winter without that wonderful, spicy, thick hominy soup! So I went straight to my kitchen, thawed out the pork belly and hit the grocery market for lots of Mexican flavor.
The following recipe will warm my home (and homes of my friends) all winter. By no means do you need to use pork belly (pork shoulder, chicken or even shrimp would be good substitutes for the difficult to find pork belly). It's a very thick soup, almost stew-ish. If you want it to be thinner, just add a couple cups of water to the recipe. —Brussels Sprouts for Breakfast
Food52 Review: Brussel Sprouts for Breakfast's Pork Belly Posole hit the recipe trifecta for me - it came together easily as written, my family loved it, and I tried a new ingredient (hominy). This dish was delicious and will be added to our family's chili rotation. —AnnP
Makes 8-10 servings
- 2-3 pounds pork belly or shoulder (fat trimmed and cut into 1 inch cubes)
- 1 pound tomatillos (husks removed and rinsed)
- 1 large onion (diced)
- 6 cloves garlic (minced)
- 2 30 oz cans hominy (drained and rinsed)
- 4 dried New Mexican Chilies (seeded and stems removed)
- 3 ears corn (kernals cut off)
- 1 small can died green chilies (hot)
- 3 cups low sodium chicken broth
- 1 tablespoon cumin + 1 tbsp
- 1 tablespoon coriander + 1 tbsp
- 1 tablespoon dried oregano + 1 tbsp
- 1 cup boiling water
- olive oil
- salt and pepper
- lime wedges (for serving)
- cilantro (for serving)
- Start by toasting your dried chilies in a saute pan. Heat pan over high heat and toast each side of the chili until it bubbles and browns (it's okay if it burns a little bit!). Remove from heat and give a rough chop. Place in a bowl and cover with 1 cup boiling water. Cover bowl with a kitchen towel.
- While chilies are soaking, bring a salted pot of water to a boil and add tomatillos for 10 minutes. Drain and transfer to a food processor or blender.
- While tomatillos are boiling, saute in olive oil, onion, garlic, 1/2 tbsp each cumin, coriander and oregano, salt and pepper for 5 minutes in a large soup pot. Transfer to the blender. Add the chili peppers and their liquid to the blender as well, and pulse until smooth. Add salt and pepper to taste. (To clarify: tomatillos, onion/garlic mix, and New Mexico chilies go into blender to puree)
- In the big soup pot that you sauteed the onion in (trying not to use 1 million pots), heat the pan over medium high heat. Add the pork belly cubes, fat side down. Add remaining cumin, coriander and oregano to the pot with some salt and pepper. Saute pork belly for 3 minutes on each side, until each is browned.
- Add the tomatillo/chilie puree to the pork belly. Add chicken broth, green chilies, corn, hominy, and salt and pepper. Bring to a boil and then lower heat to a simmer. Let soup cook for 2 hours. Taste everyone once in a while and adjust seasoning.
- Serve the soup hot with lots of freshly squeezed lime juice and cilantro. We served it with warmed tortillas with melted cheese to dip into our soup! Enjoy!
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