topped with fresh vegetables and tapatilo if you wish

This is a family favorite, thanks to Cecilia Flores, mother of my grandson, Jonathan.  We had some great times cooking up her family traditional recipes.  This is my take on posole- a simple pork soup, served with fresh vegies on top.   (Some spell it pasole).

Put a couple pounds of rinsed off Country pork ribs in the largest soup pot you’ve got.  Cover with water, add some salt and bring to a boil.  This can cook all day if you like- you want that meat tender.  Keep an eye on the water level and  4 hours later (or more) check if the ribs are falling apart yet.  Once they are, remove with slotted spoon and shred, remove fat or bones.  Put the meat back in with a can of Red Enchilada sauce- hot, medium or mild, your choice.  Add a large can of Hominy- drained and rinsed.   Salt to taste and heat again.

Now the fun part- you need nice toppings- shredded cabbage, sliced fresh jalapeno, sliced green onions, cilantro, sliced radish, slice avocado, tapatilo hot sauce  and lots of limes cut in halves. 

Serve big bowls and let everyone top their own.  Great for a cold fall afternoon……

  • 2-3 pounds Country spare ribs or any pork roast cut
  • about a gallon of water
  • 1 large can enchilada sauce
  • 1 super large can of Hominy
  • cabbage, jalapeno, green onion, radish, cilantro, lime
  • hot sauce- tapatilo a good choice

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