Quick Pulled Pork Posole

June 2, 2015

A simple, hearty Mexican soup livened up with lots of fresh toppings. Grab a pound of take-out from one of the many BBQ places in town, such as Martins, Peg Leg Porker or Edleys.

Ingredients

1 tablespoon olive oil

1 cup chopped onion

1 pound pulled pork

1 cup green enchilada sauce

2 cups chicken broth

3 cloves garlic, minced

1 12-ounce can hominy, drained and rinsed

Sliced radishes, for serving

Minced cilantro, for serving

Queso fresco cheese, crumbled, for serving

Preparation

1

Recipe courtesy of Chris Chamberlain’s cookbook The Southern Foodie’s Guide to the Pig: A Culinary Tour of the South’s Best Restaurants and the Recipes That Made Them Famous

2

In a large heavy saucepan over medium heat, heat oil. Add onion and cook, stirring, until onion is translucent, about 10 minutes.
Add pulled pork, green enchilada sauce, chicken broth, garlic, and hominy. Bring to a boil, then reduce heat to low and cook 10 minutes.
Divide posole among 4 bowls and top with radish, cilantro and crumbed queso fresco cheese.

Yield: 4 servings.

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