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"Those who forget the pasta are condemned to reheat it."--Unknown

Traditional Posole Recipe

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This recipe for Traditional Posole, by , is from Norris 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!

Contributor:  
Contributor:  
Larry J Norris

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients

1lbs of Hominy (Also sometimes called Posole. I know it's confusing)
1 Jar of our Fresh Chile Co Pure Red Sauce
1lbs-1.5lbs Pork Shoulder (My mom always made it with Pork Tenderloin)
1 Clove of Chopped Garlic
1/2 Cup of Chopped Onion (About 1 Small Onion)
3 Tbs of our Posole Seasoning (Salt, Garlic, Onion, Ground Cumin, and Oregano
1 Tsp of Salt

Directions:
Directions:
Instructions

If using out Dried Hominy soak overnight in 8 cups of water. The next morning drain the water and rinse the hominy.
Cube your pork shoulder into bit sized pieces and set aside.
Bring hominy and 8 cups of water to a boil in a large covered stock pot. If you didn't soak your hominy for long enough you may need to add an additional 1-2 cups of water. The hominy will boil for 2 hours.
While your hominy is cooking away brown your pork shoulder. Once browned add a jar of our Fresh Chile Co Pure Red Sauce, chopped onion, and chopped garlic. Cook until the pork is done.
After 2 hours add your pork and red sauce to the stock pot. At this time you will also add the 3Tbs of our Posole Seasoning and the 1 Tsp of Salt. Cook at a simmer for an additional hour.
Dig in! For a list of recommended toppings see below.

 

 

 

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