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Posole Soup Recipe

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This recipe for Posole Soup, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeanie Kvach
Added: Thursday, October 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. boneless pork shoulder, trimmed and cut into 1 inch cubes
6 cups water or stock
5 cups canned white hominy (cooked)
1 large onion, chopped
4 cloves of garlic, crushed
2 t. cumin, ground
2 t. Mexican oregano
3 T. New Mexican red Chile powder (or more, to taste)
2 t. salt
Garnish
1/2 head green cabbage, shredded
6 radishes, thinly sliced
1 cup cilantro, chopped
6 radishes, thinly sliced

Directions:
Directions:
In a large pot, combine the cubed pork and water and simmer for 45 minutes. Skim the top of the water to remove any build-up, and add the remaining ingredients and simmer for an additional 2 hours or until the pork is very tender. Adjust seasoning to taste and serve with warm flour tortillas. Garnish with cabbage, radishes, and cilantro.

Number Of Servings:
Number Of Servings:
Serves: 6-8

 

 

 

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