Posole #2

Main Ingredient: Meats Various Vegetables
Course: Various soups and stews
Cuisine: Various North American Various South American
Yield:

Posole #2 ingredients

1⁄4 c Vegetable oil
1 Clove garlic, finely chopped
1⁄2 lb Pork, Boneless Shoulder, *
1⁄4 c flour, unbleached
1⁄2 c Onion, Chopped, 1 Medium
15 oz Pinto Beans, Drained, 1 cn
30 oz Hominy, Drained, 1 cn
1⁄4 c Carrot, chopped
1⁄4 c Celery, chopped
1⁄4 c Green Chiles, chopped
1 T Red Chiles, Ground
3 c chicken broth
1 t Salt
1⁄4 t Pepper
1 1⁄2 t oregano leaves, dried
1⁄4 c Onion, Chopped, 1 small
1⁄4 c Cilantro, Fresh, Snipped
Lime wedges
tortilla chips

Cooking Posole #2

1. * pork should be cut into ½-inch cubes.
2. Heat oil and garlic in 3-quart saucepan until oil is hot. Coat pork with flour.
3. Cook and stir pork in oil over medium heat until brown; remove pork with slotted spoon and drain.
4. Cook and stir ½ cup onion in the same saucepan until tender.
5. Stiri in beans, hominy, carrot, celery, green chiles, ground red chiles, and broth.
6. Heat to boiling; reduce heat.
7. Cover and simmer 10 minutes.
8. Stir pork, salt and pepper into vegetable mixture.
9. Heat to boiling; reduce heat.
10. Cover and simmer 30 minutes.
11. Sprinkle with oregano, ¼ cup of onion and the cilantro.
12. Serve with lime wedges and tortilla chips.