Posole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 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: Ive seen radish, red onion, cilantro, lime, cabbage (I like napa cabbage because it is milder and not as tough)
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Directions: |
Directions: Directions: Cook pork your desired method (it will be shredded so it doesnt 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
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Personal
Notes: |
Personal
Notes: 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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