Pork Posole Soup

Recipe Directions

1. For best results, take the pork out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the pork longer than this recipe card indicates.
2. Heat a medium saucepot over medium-high heat for 2 minutes. Add 1 tsp of oil or enough to coat the bottom of the pot.
3. Add the cabbage, radishes, poblano peppers, onion, and garlic (a) to the pot. Lightly season with salt & pepper. Cook for 2 minutes.
4. Remove the pot from the heat, then add the hominy (b) and broth (c) to the pot. Return to medium-high heat and gently stir.
5. Use scissors to cut open the package of pork (d). Add the pork to the pot and use a wooden spoon to separate the meat into smaller pieces. Then add the guajillo chile sauce (e) to the pot. (Note: the chile sauce is spicy so add as much or as little as you wish.)
6. Stir and bring the soup up to a simmer / low boil. Once simmering, cook for 2 minutes on medium-high heat.
7. While the soup is simmering, prepare the avocado (f). Cut the avocado in half length-wise by piercing the avocado with a paring knife until you hit the pit. Then run your knife along one side. Turn the avocado over and repeat. To open the avocado
8. hold it in both hands and twist each hand in opposite directions. Remove the pit. Pick up one half and cut 1/2 inch thick slices, without cutting through the skin.
9. Use a spoon to scoop the avocado slices out. Insert the edge of the spoon between the skin and the flesh of the avocado and scoop all the way around. Add the avocado to the soup and stir gently. Taste and add more salt and pepper if you wish.
10. Pick the cilantro leaves (g) off the stems. Place on a cutting board and use a knife to give them a rough chop.
11. Use a ladle to serve the soup in bowls. Sprinkle cilantro over top.