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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Sante Fe Posole Recipe

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This recipe for Sante Fe Posole is from Bonnie's Family Cookbook , 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:  
3 cups (2 cans 1 lb 13 oz each) hominy - drained
3 quarts regular strength chicken broth
2½ pounds boned pork shoulder or butt
1 onion chopped
8 cloves garlic minced or pressed]
2 tablespoons chili powder
½ teaspoon oregano
½ teaspoon pepper
Roasted chilies or 1 can diced green chilies
Salt
Sour cream
Green onions
Directions:
Directions:
Cut pork in small pieces. Combine pork, onion, garlic, oregano, pepper and 1 cup broth. Bring to boil, cover and simmer on medium heat for 30 minutes. Uncover pan, stir often on medium heat until broth evaporates, meat is streaked and brown and stir drippings free. Add hominy, 8 cups broth and and roasted chilies. Bring to boil, cover and simmer gently until pork is very tender. Measure posole and add enough more broth to make a total of about 14 cups. Ladle into bowls. Add salt, pepper, green onions and sour cream to taste.

 

 

 

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