A pork posole, or thick soup, typically features hominy grits, but this Paelo recipe uses squash instead.
You will find this dish tasty, light, and healthy. SERVES
1/ 1/2 punds or (900 grams) of pork shoulder
1 small yellow onion, chopped
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon red pepper flakes
2 tablespoons extra virgin olive oil
2 cups 1-inch or (2.5 centimetres) cubes peeled acorn squash
1 small jalapeno pepper, minced
2 tablespoons chopped fresh cilantro
Place pork shoulder in a large stock pot.
Add 3 cups of water, onion, garlic, cumin,oregano, and red pepper. Bring to a boil and cover.
Reduce heat to low and simmer for one hour. Remove from heat.
Take pork shoulder from pot and st aside. Poor liquid and onions into a large bowl.
Heat olive oil in stockpot over medium heat. Add squash and cook for five minutes, stirring occasionally for even browning.
Return pork, liquid, and spice mixture to pot. Add jalapeno, bring to a boil, and cover.
Reduce heat to low and simmer for ninety minutes. Stir in fresh cilantro.
The dish is ready when the meat falls off the bone easily.