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---------- Recipe via Meal-Master (tm) v7.01
Title: Posole
Categories: Mexican, Soups, Vegetables, Meats
Servings: 6
1/4 c Vegetable Oil
1 Clove Garlic; Finely Chopped
1/2 lb Pork; Boneless Shoulder, *
1/4 c Flour; Unbleached
1/2 c Onion; Chopped, 1 Medium
15 oz Pinto Beans; Drained, 1 cn
30 oz Hominy; Drained, 1 cn
1/4 c Carrot; Chopped
1/4 c Celery; Chopped
1/4 c Green Chiles; Chopped
1 T Red Chiles; Ground
3 c Chicken Broth
1 t Salt
1/4 t Pepper
1 1/2 t Oregano Leaves; Dried
1/4 c Onion; Chopped, 1 small
1/4 c Cilantro; Fresh, Snipped
Lime Wedges
Tortilla Chips
This dish is a traditional New Years Day stew. It is thick with hominy,
beans and pork.
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* Pork should be cut into 1/2-inch cubes.
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Heat oil and garlic in 3-quart saucepan until oil is hot. Coat pork with
flour. Cook and stir pork in oil over medium heat until brown; remove pork
with slotted spoon and drain. Cook and stir 1/2 Cup onion in the same
saucepan until tender. Stir in beans, hominy, carrot, celery, green
chiles, ground red chiles, and broth. Heat to boiling; reduce heat. Cover
and simmer 10 minutes. Stir pork, salt and pepper into vegetable mixture.
Heat to boiling; reduce heat. Cover and simmer 30 minutes. Sprinkle with
oregano, 1/4 cup of onion and the cilantro. Serve with lime wedges and
tortilla chips.
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