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Posole Recipe

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This recipe for Posole is from A Colorful Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


• 2 pork loins (or your choice cut of pork roast)
• 4 cans hominy
• 25 dried Guajillo Chile Peppers
• 5-6 cloves of garlic
• Salt to taste (kinda needs a lot of salt)
• Garnish of our choice: I’ve seen radish, red onion, cilantro, lime, cabbage (I like napa cabbage because it is milder and not as tough)


• Cook pork your desired method (it will be shredded so it doesn’t really matter – I season with Mexican spices and put in a slow cooker for 4 hours on high)
• Cut stems off and de-seed the pepers (wear gloves or wash your hands often)
• Boil the peppers in a large pot 5-10 min until they are rehydrated
• Blend rehydrated peppers and garlic with clean water until it is well blended and kind of a lumpy paste consistency
• Shred pork
• Drain hominy
• Add pork, sauce, and hominy to a big pot or slow cooker.
• Add lots of water stirring it until it thins to a soup consistency
• Once warm salt to taste

Personal Notes:
Personal Notes:
• If you have time let it simmer for a while so the flavors can meld – I think it tastes better the next day even sometime
• Careful with the peppers and sauce – it is a deep red and will stain anything it gets on including your fingers. I use gloves when de-seeding.




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