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Posole' Recipe

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This recipe for Posole', by , is from The Bob Rogers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jean Rogers
Added: Friday, November 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (8 oz) jar of Ancho Chili Sauce or any smoooth red chili sauce, ie. enchilada sauce (to your liking)
or 1/3 cup mild red chile powder
2 1/2 lbs diced lean pork
1 pig's foot - cut into 6 pieces (optional)
6 c. Tesdale (any brand) white Hominy - drained
1 1/2 tsp. cayenne pepper (optional)
- 4 lemons - juiced
- 1 while onion - chopped
- 3 cloves fresh garlic
- 1 tsp ground cumin
- 1 tsp Mexican oregano
- water or 2 (48-oz) can chicken broth
- salt to taste
Garnish
- 1 bunch fresh cilantro, washed & diced
- 2 tsp chile tepin
- 2 fresh key limes ( or lemons ), cut into wedges

Directions:
Directions:
- Place meat in a soup pot and add just enough water to cover and salt to taste. Cover and bring to a boil. This can also be placed in a slow-cooker for 5 - 6 hrs. Reduce heat to medium/low, cook until tender. Add hominy, simmer until it pops. Add chili sauce and enough water to the consistency you want. Cook 30 mins more. Add onion, caynne pepper, lemon juice to taste. You may omit the red chile sauce if you prefer the broth to be clear.
- On the table or to the side of each place setting, place a sml saucer dish w/curshed oregano, diced green onions, diced onion and wedges of limes or lemons for garnish.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 - 45 mins
Personal Notes:
Personal Notes:
- You may add a can of pinto beans, or a small can of diced green chile, or both. This soup is usually served with flour tortillas. Most people prefer this soup to Menudo. This soup comes from the region of Sonora, Mexico. I was born in Nogales, Az in the county of Sonora, AZ

 

 

 

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