You are here

Classic Posole

admin's picture
Ingredients
  Dried pinto beans 1 Cup (16 tbs), sorted
  Vegetable oil 2 Tablespoon
  Boneless pork 2 Pound, cut in 1-inch cubes
  Chicken drumsticks/Chicken thighs 8
  Chopped onion 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Water 2 Quart
  Salt 2 Teaspoon
  Dried oregano leaf 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned whole tomatoes 28 Ounce, diced (1 Can)
  Chili powder 1 Tablespoon
  Canned golden hominy 30 Ounce, drained (Two 15 Ounce Cans)
  Avocado 1 , sliced
  Sliced green onions 1⁄2 Cup (8 tbs)
  Chopped cilantro 1⁄2 Cup (8 tbs)
  Dairy sour cream 1 Cup (16 tbs)
  Shredded monterey jack cheese 1 Cup (16 tbs)
  Sliced radishes 1⁄2 Cup (8 tbs)
  Shredded lettuce 2 Cup (32 tbs)
Directions

Rinse beans.
Place beans in a saucepan with water to cover by 2 inches.
Boil; boil 2 minutes.
Remove from heat.
Cover and let stand 1 hour.
Drain beans.
Heat 1 tablespoon oil in a skillet.
Brown half the pork cubes.
Lift pork cubes from skillet; set aside.
Repeat with remaining pork cubes.
Brown chicken pieces in remaining hot oil; set aside.
Wipe skillet clean.
Heat remaining oil in skillet.
Add onion and garlic.
Saute until onion is tender.
In a large pot, combine beans, pork cubes, onion mixture, 2 quarts water, salt, oregano, cumin and pepper.
Bring to a boil; reduce heat.
Cover and simmer 45 minutes.
Add tomatoes and juice, chicken, chili powder and hominy to pot.
Simmer 30 minutes.
Ladle soup into bowls, including 1 drumstick or thigh in each serving.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken

Rate It

Your rating: None
4.086365
Average: 4.1 (11 votes)