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Posole

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Ingredients
  Dried red chilies 3 (Mild Such As New Mexico / Ancho)
  Pork loin 2 Pound, trimmed of fat and cut into 1 1/2 inch cubes (Center Cut)
  Skinless boneless chicken breast tenders 1 Pound
  Chicken broth 4 Cup (64 tbs) (Homemade / Canned)
  Onion 1 , diced
  Canned diced green chilies 7 Ounce (1 Can)
  Canned white hominy 30 Ounce, rinsed and drained (2 Cans, 15 Ounce Each)
  Garlic 7 Clove (35 gm), minced
  Chili powder 1 Tablespoon
  Dried oregano 2 Teaspoon
  Ground cumin 2 Teaspoon
  Salt 1 Teaspoon
  Chopped scallions 1 Tablespoon (For Garnish)
  Chopped cilantro 1 Tablespoon (For Garnish)
  Shredded green cabbage 1 Tablespoon (For Garnish)
  Shredded radishes 1 Tablespoon (Red Colored, For Garnish)
  Fresh lime juice 1 Tablespoon (For Garnish)
Directions

1. Remove the stems from the dried chiles, rinse well, and remove the seeds. Soak in hot water to cover for 10 minutes to soften. Drain, discarding the soaking water. Cut the chiles into strips.
2. In a 5-quart electric slow cooker, mix together the pork cubes, whole chicken tenders, broth, onion, green chiles, hominy, garlic, chili powder, oregano, cumin, and salt. Tuck the red chile strips down into the mixture.
3- Cover and cook on the low heat setting about 8 hours.

Recipe Summary

Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Pork

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1 Comment

Anonymous's picture
This is not exactly the correct way of making this....there is a longer process to this... I think you should include the whole real recipe.