Pasole: Spanish for heavenly soup. Not really, but it should be. This Mexican soup is one of my families favorite dishes and we are always hoping for cold weather to heat up a pot of this. The original of this dish usually calls for both chicken and pork but it can be adapted for various meats including quail, venison, and cottontail.
Prep Time: 15 Minutes Cook Time: 10 Minutes // 3 Hours Serving Size: 8-10
- 1 lbs Quail (about 10), Deboned and Cubed
- 1 29oz. Can Hominy
- 3 Cloves Garlic
- 1T Bacon Grease
- 1/2 Yellow Onion, Diced
- 2 Bay Leaves
- 6C Chicken Stock
- 2t Mexican Oregano
- 2t Thyme
- 1 Serrano Pepper
- 1 Bunch Cilantro
- 2 Limes, Sliced
In a larger pressure cooker or stock pot, add chicken stock, bay leaves, oregano, thyme, serrano pepper and heat on medium heat.
In a large skillet add 1/2T bacon grease and set burner to high. Add Diced onions and cook until the onion is translucent. Mince garlic and add it in with the onions and cook for an addition 30 seconds. Move the onions and garlic into the pressure cooker or stock pot.
Add the remaining 1/2T bacon grease to the skillet and add the quail meat. Brown the meat on all sides for 2-3 minutes. The meat does not need to be cooked through completely as it will finish within the soup.
If using a pressure cooker, seal and cook under pressure for 10 minutes. Remove from heat and allow the pressure to release. If using a stock pot, cover and cook for 3 hours, then remove from heat.
Add hominy to the soup and allow the soup to rest for 10 minutes before serving. Garnish with cilantro, and lime. Enjoy!