| Posole
Categories: Lime, Tortilla, Oregano, Onion, Carrot, Garlic, Bean, Cilantro, Chicken Broth, Chicken, Celery, Meats, Vegetables, Soups, Mexican
1/4 cup of vegetable Oil
1/2 pound of Pork; Boneless Shoulder, *
1/2 cup of onion; Chopped, 1 Medium
30 ounces of Hominy; Drained, 1 cn
1/4 cup of Celery; Chopped
1 tablespoon of Red Chiles; Ground
1 teaspoon of salt
1 1/2 teaspoon of Oregano Leaves; Dried
1/4 cup of Cilantro, fresh, Snipped
Tortilla Chips
1 Clove Garlic, finely Chopped
1/4 cup of flour, unbleached
15 ounces of Pinto Beans, drained, 1 cn
1/4 cup of carrot, chopped
1/4 cup of Green Chiles, chopped
3 cups of chicken Broth
1/4 teaspoon of pepper
1/4 cup of onion; Chopped, 1 small
Lime Wedges |
|
This dish is a traditional New Years Day stew. It is thick with hominy, beans and pork. * Pork should be cut into 1/2-inch cubes. Heat oil and garlic in 3-quart saucepan until oil is hot. Coat pork with flour. Cook and stir pork in oil over medium heat until brown; remove pork with slotted spoon and drain. Cook and stir 1/2 Cup onion in the same saucepan until tender. Stir in beans, hominy, carrot, celery, green chiles, ground red chiles, and broth. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Stir pork, salt and pepper into vegetable mixture. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Sprinkle with oregano, 1/4 cup of onion and the cilantro. Serve with lime wedges and tortilla chips. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip
|