Mexican Posole (Soup) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lb boneless pork (I used Chicken)
2 T olive oil
2 cups chopped white onion
1 cup chopped carrot
1 T ground cumin
2 tsp. salt
1/2 tsp. ground red pepper
1 tsp. ground black pepper
5 garlic cloves chopped
3 (15.5 oz) cans hominy (drained and rinsed)
1 (28oz) can tomatoes
4 cups unsalted chicken stock, divided
2 ancho chiles
lime wedges
radish slices
garnish - cilantro
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Directions: |
Directions:Saute meat in hot oil in large skillet over medium high heat 6 minutes. Please in slow cooker, 7QT. Stir onion and next 8 ingredients and 2 cups stock into slow cooker with meat.
Microwave remaining 2 cups stock in microwave safe bowl over HIGH 3 minutes or until boiling. Add dried chiles and let stand 10 minutes. Remove and discard tops of Chiles. Process broth and chiles in a blender until smooth. Stir Chile mixture into meat mixture. Cover and cook on low 7 -8 hours or until meat is very tender. Serve with lime wedges and radishes. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Had this for the first time while in Santa Fe, NM. Loved it and found this recipe which is excellent.
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