See Also: Casseroles
Posole
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1 1/2 cups dried hominey, soaked overnight in water and drained or two 16 oz. cans hominy rinsed and drained (about 3 cups).
1 1/2 pounds lean boneless pork, cut into 1/2 inch cubes
chili powder
2 cups onion finely chopped
3 garlic cloves, minced
1 teaspoon oregano
1 teaspoon ground cumin seed
6 cups chicken broth
salt to taste
In a large pot, combine all the ingredients except salt. Bring to a boil over medium-high heat; lower heat and simmer, uncovered for 2-3 hours or until meat and hominy are tender. The stew should have plenty of liquid, so add more water if necessary. Salt to taste before serving.
Recipe created 1999-11-02.
