Posole is a Mexican soup that has its origins in ancient Mayan sacrifices, and is traditionally made from the meat of yearling goat. Seriously, Mel Gibson can't get enough of it. Okay, not really. But it is Mexican.
My posole starts with pork shoulder slow-cooked with garlic, onions, and chilies until tender, then pulled apart into spoon-sized chunks.
The rest is pretty easy. The seasoned pork goes into a pot with chicken stock, salt, pepper, garlic, hominy (really the key to the whole soup), coarsely chopped chilies (as hot as you want), and black beans (or black eyed peas). Simmer this for about 30 minutes or so. At times I have added sour cream to thicken it up a bit and make the broth a bit richer. I also often add some chipotle if we have it around. It offers a nice smoky flavor and a good kick.
Top with sour cream, wedge of lime.
If the wedge of lime didn't intrigue you, then maybe this news story will:
"The Mexican military accused Santiago Meza Lopez, known as the "Pozole Maker" after local stew, of dissolving 300 bodies in acid for a suspected former lieutenant of a Tijuana-based drug cartel."
Acid-Dissolved human flesh really adds a tangy flavor that you just can't get from pork.
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