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Posole

Global.Potpourri's picture
Ingredients
  Boneless pork 1 1⁄2 Pound, diced
  Water 2 Cup (32 tbs)
  Canned white hominy/Canned golden hominy 29 Ounce (2 Cans, 14 1/2 Ounce Each)
  Chopped onion 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Ground cumin 1⁄2 Teaspoon
  Dried oregano 1⁄4 Teaspoon, crushed
  Salt 1⁄4 Teaspoon
  Red chili sauce 1 Tablespoon
Directions

Trim fat from pork; cook trimmings in a heavy 4-quart Dutch oven till 2 tablespoons drippings accumulate.
Remove trimmings; brown diced pork in hot drippings.
Stir in the water and the 1 teaspoon salt.
Cover and reduce heat.
Simmer till meat is very tender, 1 1/2 to 2 hours.
Add the undrained hominy, onion, garlic, cumin, oregano, and the 1/4 teaspoon salt.
Cover and simmer 15 minutes.

Recipe Summary

Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Pork

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