Posole
Ingredients
- Ingredients
- 450 grams lean Pork belly
- 250 grams chickpeas (canned)
- 200 grams Cornmeal (canned)
- ½ small chicken
- 2 bay leaves
- 2 liters water
- 1 onion
- 1 cube dried Chicken broth (boullion)
- 1 garlic clove
- ½ tsp ground Cumin
- peppers
- salt
- 2 Tbsps Tomato paste
- dried oregano
- chili peppers (optional)
- ½ small Green cabbage
Preparation steps
Split the garlic cloves off the bulb but do not peel. Bring the chickpeas to a boil in a little water in a pot, set aside and let cool.
Peel the onion and chop finely. Rinse and trim the cabbage and then cut into thin strips. Rinse and crush the chile. Heat the oil in a pan and fry the pork belly. Put the pork and chicken in a large saucepan, cover with water and bring to a boil. Reduce the heat, add the onion, chicken bouillon cube, bay leaves and garlic. Cover and cook over medium heat for about 2 hours, until the meat is tender. For the last 45 minutes add the cabbage. Then remove the meat from the pan and let cool. Remove the chicken meat from the bones and cut into pieces. Cut the pork into pieces. Skim off the fat layer of the broth and remove the bay leaves. Add the chickpeas, hominy and tomato paste to the broth and season with pepper, cumin and salt. Bring to the boil again. To serve, arrange the meat on plates, add oregano and chile to taste and cover everything with the hot broth.
