Posole: is a traditional Pre-Colombian soup or stew from Mexico. I hadn't heard of this dish until I married Aaron. He talked me into making it one night and now it is one of my favorite's! Hope you enjoy this as much as we do!
1 tablespoon olive oil
1 3/4 pound cooked and shredded pork
1 large onion, chopped
1 tablespoon chopped garlic
1 tablespoon chili powder...or more. :)
1 tablespoon dried oregano
6 cups chicken broth
2 16-ounce cans of golden hominy beans
1/2 cup fresh cilantro
*cyan pepper - to add more heat if desired
Heat oil in large stockpot on medium-high heat. Add shredded pork and saute until brown and a little crisp. Remove from pan and set aside. Add onions and cook until tender, add garlic to the onions until aromatic. Do not let your garlic burn! Mix in chili powder and oregano; mix well. Then add broth, pork, and hominy with it's juices. Reduce heat to medium-low and simmer until pork is tender, about 30 minutes. Mix in cilantro. Season to taste with salt and pepper.
Garnish with shredded cabbage, avocado, lime, tostadas, and your favorite hot sauce. :)
1 large onion, chopped
1 tablespoon chopped garlic
1 tablespoon chili powder...or more. :)
1 tablespoon dried oregano
6 cups chicken broth
2 16-ounce cans of golden hominy beans
1/2 cup fresh cilantro
*cyan pepper - to add more heat if desired
Heat oil in large stockpot on medium-high heat. Add shredded pork and saute until brown and a little crisp. Remove from pan and set aside. Add onions and cook until tender, add garlic to the onions until aromatic. Do not let your garlic burn! Mix in chili powder and oregano; mix well. Then add broth, pork, and hominy with it's juices. Reduce heat to medium-low and simmer until pork is tender, about 30 minutes. Mix in cilantro. Season to taste with salt and pepper.
Garnish with shredded cabbage, avocado, lime, tostadas, and your favorite hot sauce. :)
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