"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Posole Recipe

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

Contributor:  
Contributor:  
David Sonnenberg

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds pork, cubed
1 large onion, chopped
1 large can white hominy (drained)
1 to 2 tablespoons cooking oil
1 bay leaf
4 tablespoons chile powder
1/2 teaspoon oregano
1 teaspoon salt

Directions:
Directions:
Fry onions in fat. Mix chile powder and 2 tablespoons of flour in a plastic bag, add pork and shake to coat. Add to onions in fat and stir until well mixed. Add bay leaf, oregano, salt and enough hot water to cover pork. Simmer until pork is tender, up to 3-4 hours. Add the canned hominy when the pork is almost done and finish simmering. This is a good dish to fix the day before you plan to serve it--the flavors are enhanced!

 

 

 

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