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Here's a Posole recipe that works (serves 8 portions):
Oil - 2T
Pork Butt (shoulder), 3 inch chunks - 4 to 5 pounds
Salt and Pepper
Onion, medium dice - 3 cups
Garlic cloves, chopped fine - 10 cloves
Stock, chicken or pork - 2 quarts
Water - 1.5 to 2 quarts
Hominy - 1.5 to 2 pounds
Oregano, whole leaves, rubbed - 1 T
Cumin - 1 t
Red Chili Sauce, Las Palmas - 28 oz can
Chipotle Chili (optional) - 1 each
Season pork with salt and pepper
Heat oil in heavy bottom pot and add meat; brown all sides (you may need to do it in 2 batches); remove meat from pot.
Add onions to oil that is still in the pot; cook to translucent; then add garlic; cook for 2 minutes
Add meat back in with the onion/garlic; add stock and water (to cover the meat)
Cook at a high simmer for an hour, then add other ingredients (this is where you add Las Palmas)
Cook until meat is tender and flakes apart.
Serve a chunk of meat in bowl with some of the broth and serve with flour or corn tortillas - also, provide a separate plate with garnishments of: serrano chili (seeded and sliced), jalapeno chili (seeded and sliced), cilantro (chopped), lime wedges, green onion (chopped rounds), fresh oregano, etc. - each person can add the above to their bowl of Posole if desired.
Most Recent Customer Reviews
No stars, product was over priced. My error . What was I thinking .Published 15 days ago by ELVERA ARROYO