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Posole
Mexican Stew
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1
/
4
cup vegetable oil
1 clove garlic, finely chopped
1
/
2
lb boneless shoulder
1
/
4
cup flour
1
/
2
cup onion – chopped
1
/
4
cup carrot – chopped
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1
/
4
cup celery –chopped
1 30 oz can of white hominy
1 4 oz can of green chiles
1 tablespoon red chiles – ground
3 cup chicken broth
Lime wedges
Tortilla chips
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Cut pork into
1
/
2
” cubes, coat with flour. Heat oil and garlic in 3 qt pan until oil is hot. Cook and stir pork in oil over medium heat until brown; remove pork and drain.
Cook and stir onion in the saucepan until tender. Add hominy, carrot, celery and chiles. Add broth and bring to a boil, reduce heat. Cover and simmer 10 minutes. Stir in pork and salt and pepper to taste. Heat to boiling, reduce heat. Cover and simmer for 30 minutes
Makes 6 servings. Crumble tortilla chips over the top of each serving and squeeze lime over each.
Other add-ons: Shredded jack cheese, chopped onion, cilantro, sour cream
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