Posole (stew)
- Main Ingredient: Meats Various Vegetables
- Course: Various soups and stews Various Main Dishes
- Cuisine: Various North American Various South American
- Yield:
Posole (stew) 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
- 1 Lime wedges
- 1 tortilla chips
Cooking Posole (stew)
1. This dish is a traditional new years day stew.
2. It is thick with hominy, beans and pork.
3. pork should be cut into ½-inch cubes.
4. heat oil and garlic in 3-quart saucepan until oil is hot. Coat pork with flour.
5. Cook and stir pork in oil over medium heat until brown; remove pork with slotted spoon and drain.
6. Cook and stir ½ cup onion in the same saucepan until tender.
7. Stiri in beans, hominy, carrot, celery, green chiles, ground red chiles, and broth.
8. Heat to boiling; reduce heat.
9. Cover and simmer 10 minutes.
10. Stir pork, salt and pepper into vegetable mixture.
11. Heat to boiling; reduce heat.
12. Cover and simmer 30 minutes.
13. Sprinkle with oregano, ¼ cup of onion and the cilantro.
14. Serve with lime wedges and tortilla chips.
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