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Friday, August 26, 2016

Posole Soup

Ingredients

  • Servings: 4
  • 2 pounds lamb loin
  • 2 teaspoons salt
  • water to cover
  • 4 cups hominy
  • 2 tablespoons chili powder
  • 1/2 cup shredded cabbage for garnish
  • 1 small head cabbage, shredded
  • 1 tablespoon onion
  • 1 lime, cut into wedges

Recipe

    Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 2 hrs 55 mins

  • in a large pot over high heat, combine the lamb, 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.
  • remove from heat and take the bones out of the stock. cool and de-fat the stock. remove lamb from bones and return meat to stock. add the hominy and chili powder and simmer over low heat for 30 to 45 minutes.
  • 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.

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