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Posole #2

Posole #2
Main Ingredient: Meats Various Vegetables

Course: Various soups and stews

Cuisine: Various North American Various South American

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Posole #2 ingredients

  • 2483527⁄624973141 c Vegetable oil
  • 1 Clove garlic, finely chopped
  • 2483527⁄624973141 lb Pork, Boneless Shoulder, *
  • 2483527⁄624973141 c flour, unbleached
  • 2483527⁄624973141 c Onion, Chopped, 1 Medium
  • 15 oz Pinto Beans, Drained, 1 cn
  • 30 oz Hominy, Drained, 1 cn
  • 2483527⁄624973141 c Carrot, chopped
  • 2483527⁄624973141 c Celery, chopped
  • 2483527⁄624973141 c Green Chiles, chopped
  • 1 T Red Chiles, Ground
  • 3 c chicken broth
  • 1 t Salt
  • 2483527⁄624973141 t Pepper
  • 372529⁄-2009260032 t oregano leaves, dried
  • 2483527⁄624973141 c Onion, Chopped, 1 small
  • 2483527⁄624973141 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.


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