The Gourmet Headhunter

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Posole – Mexico Style

 

A hearty Mexican soup or stew with pork and hominy. This dish can be reduced down to a thicker dish for even more variety of use than merely a soup or stew.

Last week, I reduced it to a thick consistency and served it in a wrapped burrito shell, sprinkled with a little grated cheese it was an excellent dinner, even the kids liked it.

 

¼ olive oil

3 pounds boneless pork loin, cubed.

2 medium onions, chopped.

3 cloves mince garlic

4 -15 oz. cans of yellow hominy, drained

4  cups water or chicken broth

2 – 4 oz cans diced green chilies, undrained.

1 – 10oz can red enchilada sauce

1 – 16 oz. can diced tomatoes

1 – 4oz can taco sauce

1 bay leaf

1 tsp. cumin

½ tsp. oregano

Salt and pepper to taste

 

Head oil in a 6 quart stockpot, add pork, onions and garlic. Cook until pro is browned.

Drain excess grease.

Add Hominy and 3-4 cups of water.

Add chilies, enchilada sauce, tomatoes,, taco sauce, bay leaf, cumin, oregano.

Cook over low to medium heat for 2 hours, stirring occasionally.

After two hours add additional water/broth if necessary

Simmer and reduce down for 2-3 hours longer.

(if you want a soup or stew, add more broth)

 

Serves 4-8 people.

 

Serve with tortillas or corn chips, or cornbread.

 

 

 

 

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July 17, 2007 - Posted by | Uncategorized

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