Soup is such a restorative food. Savory broth brims with pleasantly chewy hominy grains, but is still light and fresh thanks to plenty of roasted vegetables. Don’t be put off by the fact that the Aztecs made posole with human flesh. It’s still really good when you make it with pork.
1.5 lbs bone-in pork ribs
1 onion, halved
2 large carrots, scrubbed
5 cups water
1 1/2 tsp. whole cumin seeds
1 1/2 tsp. whole coriander seeds
4 slices bacon
1 lb tomatillos, papery layers and stems discarded, quartered
1 large onion, peeled and cut in eighths
2 jalapenos, sliced lengthwise
4 large cloves garlic, skins removed
1 28-ounce cans hominy, drained and rinsed
1 avocado, sliced
Fresh lime juice, to taste
First, start the stock. Pour water over the pork, onion, and carrots. Add a good pinch of salt. Bring to a boil over high heat then reduce to low heat. Cover and simmer until meat is tender, ~2+ hours. Remove meat and shred; discard bones, onion, and carrots.
Preheat the oven to 450. Meanwhile, in a small skillet, toast cumin and coriander seeds, shaking the pan frequently, until they turn golden and smell fragrant. Careful – they burn fast! Remove to cool. In the same small skillet, cook bacon until crisp. Set aside bacon to drain on a paper towel, reserving fat.
On a large rimmed baking sheet or pan, spread vegetables in a single layer. Drizzle bacon fat over and stir to coat. Roast in the oven, stirring once or twice, 20-30 minutes or until vegetables soften and show dark brown spots. Though you don’t want them to burn, don’t be afraid of a little char – it adds smokiness.
In food processor or blender, puree roasted vegetables, cumin seeds, and coriander seeds until smooth. Stir puree into the stock along with reserved meat and bacon. Drain hominy and add. Simmer a few minutes or until heated through.
Serve, topped with avocado and a squeeze of lime.