Posole Salad

leitesculinaria.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

1 cup dried white hominy or 2 ½ cups drained cooked hominy (from one 25-oz | 708-g can)

1 bay leaf

2 teaspoons cumin seeds

2 teaspoons coriander seeds

1 ancho or other mild dried chile

1 pound boneless pork shoulder, cut into 1-inch (25-mm) chunks

1 large onion (about 11 oz), quartered

3 garlic cloves, lightly crushed

Freshly ground black pepper

One (12-ounce) bottle Mexican lager

Mild vegetable oil, as needed

½ cup fresh lime juice, from 4 to 5 limes, plus more to taste

2 jalapeños, seeded and finely chopped

2 cups shredded green cabbage (about 7 oz)

4 ounces radishes, trimmed and chopped (about 4)

4 scallions, chopped

1 cup fresh cilantro sprigs (about 1 oz), tough stems removed

¼ cup toasted pumpkin seeds

Directions at leitesculinaria.com

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