Posole Recipe

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This recipe for Posole is from Bonnie's Book of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 cups each chicken broth and water
1 1/4 -pound pork shoulder, cut into slices (bones included)
½ cups roasted green chiles, chopped
3 garlic cloves, minced
1 medium-sized onion, chopped
2 tablespoons crushed red chiles
1 t. Chimayo chile powder
One 30-ounce can pozole bianco (white hominy)
2 teaspoons ground cumin
1 t. dried basil
1 ½ teaspoons dried Mexican oregano
Salt

Garnish plate
Lime wedges
Sliced radishes
Chopped onion
Chopped fresh cilantro
Baked tortilla strips

Directions:
Directions:
Bring 6 cups water to a boil and add the pork. Cook for 10 minutes. Reduce the heat to a simmer and add the rest of the ingredients (except the garnish). Salt to taste. Cook, covered, for 1'/2 to 2 hours (or longer), stirring and adding water if needed. Serve in soup bowls. Pass around a plate of garnishes for everyone at the table to add to their soup.

Adapted from: The Tex-Mex Cookbook by Robb Walsh

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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