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Posole Recipe

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This recipe for Posole, by , is from Jesse Bitterman's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Mariano Saavedra
Added: Friday, August 3, 2007
Category:
Category:
Ingredients:  
Ingredients:  
1 lg. #2 can of hominy (white corn)
A 2 lb. pork roast or stew meat (cubed)
4 T. minced garlic
2 large onions (cut in chunks)
2 stalks celery
10 cups of water
Directions:
Directions:
Drain hominy and put in large pot. Add water, pork (uncooked), onions, celery and garlic. Put ingredients in pot and cook until onions dissolve. Serve with red chili on top and warm flour tortillas.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This is a recipe that has been in my family for many years. We make this dish only in the winter, usually at Christmas. When friends come to the house on Christmas Eve, it is traditional to serve posole and tamales.

 

 

 

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