Posole

Posole

Johnny
Very good on a chilly spring day in Montana. Nice warm and can be spicy.
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Soup
Cuisine Mexican
Servings 6

Ingredients
  

  • 3 cups cooked pork cut into bite sized cubes (pork shoulder is traditional ; or other pork roast)
  • 2 tablespoons lard or bacon fat
  • 1 large onion chopped
  • 2 cloves garlic peeled and diced
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 2 4 ounce cans diced green chili peppers (or 2 fresh green chili’s seeded and diced)
  • 2 15 ounce cans white hominy, drained and rinsed
  • 1 1/2 cups cooked pinto beans or 1- 15 oz. can pinto beans (optional)
  • 1 quart pork stock or chicken stock
  • salt
  • 1/2 cup chopped cilantro garnish
  • lime wedge garnish

Instructions
 

  • In a large pan.
  • Saute onions in lard or bacon drippings until clear.
  • Add garlic and spices and cook another two minutes.
  • Add meat, green chili, rinsed hominy and beans.
  • The beans are not traditional but we like them.
  • Cook another two minutes.
  • Pour stock over all.
  • Add salt to taste.
  • Simmer, covered, about 1hour.
  • Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.

Notes

http://www.recipezaar.com/recipe/Posole-Mexican-soup-with-pork-and-hominy-59367

 

You can leave a response, or trackback from your own site.

Leave a Reply


Warning: Undefined variable $user_ID in /home/public/wp-content/themes/eMenu/comments.php on line 54

You must be logged in to post a comment.


Warning: Undefined variable $return in /home/public/wp-content/themes/eMenu/lib/features.php on line 11