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POSOLI Recipe

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This recipe for POSOLI is from 100 Years and Still Cookin'!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. canola oil
1-2 c. cooked pulled pork
1 large onion, diced
2 T. plus 2 c. water, divided
4 cloves garlic, minced
2 t. ground cumin
2 t. ground coriander
1 can pinto beans, undrained
1 can diced tomatoes
14 oz. chicken broth
1 15 oz. cans hominy, rinsed
2 4 oz. cans diced green chilis
1/2 t. pepper
1/4 t. salt
Lime wedges
Flour tortillas
Directions:
Directions:
Heat oil in a Dutch oven on medium-low; add onion and 2 T. water. Cook, stirring occasionally, until the onion is soft and golden brown and any moisture has evaporated, 5-7 minutes. Stir in garlic, cumin and coriander and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Whisk in the remaining 2 c. water and broth. Bring to a simmer over high heat, stirring often. Add hominy, chiles, pepper and salt; return to a simmer. Reduce heat to medium-low and cook, stirring often, until the onion is very soft.
Put in the pork, stirring occasionally until the pork is heated through, 3-5 minutes.
Serve with lime wedges and warm, buttered, flour tortillas.

Note: I often use leftover pork loin in this.
Personal Notes:
Personal Notes:
Sue is chairman of the Centennial Committee and Church Historian.

 

 

 

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