1 tablespoon oil
1 can enchilada sauce
1 can hominy
4 cloves garlic
1/2 teaspoon cayenne pepper
2 teaspoons oregano
1/2 cup green chilies
1/2 teaspoon salt
Hominy is a difficult ingredient to get hold of in the UK but luckily JD brought some back with him from his last trip to America. Hominy is dried maize kernels, shaped liked sweetcorn but bigger with a soft smooth texture.
Stir it well, add the meat and top up with water to the consistency of soup you'd like then cover and cook on High for 6-7 hours.
Serve with lime wedges to squeeze on the soup, sour cream to soothe the chilies fire and tortillas to soak up the last of the soup. Posole is also often served with avocado slices or shredded cabbage if you want to try those too.
This soup was much anticipated because we could smell it cooking for hours before we could eat it. The pork was tender and flavourful and the soup was a lovely thick consistency. The heat of it was too much for us though, the chilies drowned out all the other flavours even though I'd used much less than the recipe specified. It was disappointing not to enjoy it more after we'd been looking forward to tasting it. The hominy was a nice addition, giving more comfort to an already thick, hearty soup. JD likened the hominy texture to chick peas in this soup. I'd maybe leave out the chilies entirely if I made it again. *runs off to wipe my runny nose*!!
In case you were wondering if the sour cream helped soothe the heat of the chilies: