Mexican Pozole I (Posole)Prep: 15 min Cook: 60 min Servings: 8by Salad Foodie405 recipes>
A hominy stew with pork or chicken, this soup can usually be found where Mexican food is popular. Has a nice “heat” to it, and as with most stews, flavors enhance next day. This recipe is based on one from the Las Palmas website and requires about 1 hour of cooking. A second version of posole is posted (see "Useful Links" below.)
- 1 tablespoon canola oil
- 2 pounds pork shoulder (or boneless chicken thighs or breasts), trimmed and cut in bite-size pieces
- 2 large onions, chopped
- 6 cloves garlic
- 1 14.5-ounce can chicken broth
- 2 cups water
- 1 29-ounce can Mexican style hominy
- 1 28-ounce can red chile sauce ( I used Las Palmas Red Enchilada Sauce)
- 1 4-ounce can diced green chiles
- 1 teaspoon dried oregano
- Chopped cilantro for garnish
- Tortilla pieces for garnish
- Heat oil in stock pot; add pork (or chicken), onions and garlic. Cook stirring frequently about 12 minutes until meat is cooked through.
- Stir in broth, water, hominy, enchilada sauce, green chiles and oregano; bring to a boil.
- Reduce heat to medium-low and cook stirring occasionally 40-45 minutes or until stew thickens slightly.
- Serve with cilantro and tortilla pieces for garnish as desired. Serves 6-8.
Leave a review or comment