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Receta Mexican Pozole I (Posole)
by Salad Foodie

Mexican Pozole I (Posole)

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.)

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Mexico Mexican
Tiempo para Cocinar: Raciónes: 8

Va Bien Con: warmed flour tortillas, corn bread, tortilla chips, salad

Ingredientes

  • 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

Direcciones

  1. Heat oil in stock pot; add pork (or chicken), onions and garlic. Cook stirring frequently about 12 minutes until meat is cooked through.
  2. Stir in broth, water, hominy, enchilada sauce, green chiles and oregano; bring to a boil.
  3. Reduce heat to medium-low and cook stirring occasionally 40-45 minutes or until stew thickens slightly.
  4. Serve with cilantro and tortilla pieces for garnish as desired. Serves 6-8.