My mom developed this recipe after tasting Posole in a Mexican restaurant. It’s an easy and frugal version of the Latin soup. Usually we use leftover pork roast and chicken broth, but I happened upon a package of pork neck bones at Winn Dixie the other day for $.60 and couldn’t resist making my own broth. I have to tell you right now that I have never before seen pork neck bones in a store. It threw me when I first looked at them, but who could resist the price? So into a pot went these strange bones that really looked an awful lot like the ends of ribs. I covered them with water and then dug out three bags of vegetable ends and peels from the freezer. After three hours of simmering on the back of the stove, I had a nice brown broth with a ton of flavor. I tried to get as much meat as I could off of the bones and then strained the broth.
After making the broth, the rest is just a matter of opening a few cans and throwing everything together. This gluten free soup has kept me in lunches all week!
- 2 cups of cooked pork roast , cubed
- 2 onions, chopped
- 2 Tbsp olive oil
- 2 tsp minced garlic
- 6 cups broth (either homemade or canned, pork or chicken)
- 2 14 ounce cans pinto beans, drained and rinsed
- 1 4 ounce can chopped green chiles
- 1 28 ounce can hominy, drained
- 1 tsp cumin
- salt and pepper to taste
- Saute onions and garlic in oil.
- Add remaining ingredients and bring to a boil.
- Simmer for 15-20 minutes to meld flavors.