New Mexican Posole
Foto: Barefeet In The KitchenIngredients
12 servings
- 16 cups water
- 1 tablespoon olive oil
- 58 ounces hominy (drained can or 1 lb dried hominy)
- 1½ pounds lean pork shoulder (cut into 3/4" cubes)
- 2 tablespoons kosher salt
- 1 tablespoon garlic powder
- 1 tablespoons ground oregano
- 1 teaspoon ground cumin
- ½ tablespoon black pepper
- diced onion
- red chile enchilada sauce
Steps
DIRECTIONS for using canned hominy: Bring the water to a boil and add all ingredients. Reduce to a low simmer and allow the soup to simmer for one hour.
DIRECTIONS for using dried hominy: Bring the water to a simmer and add the hominy. Let it simmer for 45 minutes, until the kernels have softened and are bursting open. Add the meat and all of the spices. Simmer for one hour.
Ladle into bowls and add onions and red chile to taste. I added a couple tablespoons of sauce to each bowl. Enjoy!
Nutrition Facts
Macronutrients
Calories120
Source: Barefeet In The Kitchen
Loading comments...