astray recipes: Posole (stew)

Categories: Mexican; Soups; Vegetables; Meats; Stews
Yield: 6 Servings

Measure	Ingredient
¼ cup	Vegetable Oil
1 each	Clove Garlic; Finely Chopped
½ pounds	Pork; Boneless Shoulder, *
¼ cup	Flour; Unbleached
½ cup	Onion; Chopped, 1 Medium
15 ounces	Pinto Beans; Drained, 1 cn
30 ounces	Hominy; Drained, 1 cn
¼ cup	Carrot; Chopped
¼ cup	Celery; Chopped
¼ cup	Green Chiles; Chopped
1 tablespoon	Red Chiles; Ground
3 cups	Chicken Broth
1 teaspoon	Salt
¼ teaspoon	Pepper
1½ teaspoon	Oregano Leaves; Dried
¼ cup	Onion; Chopped, 1 small
¼ cup	Cilantro; Fresh, Snipped
1 x	Lime Wedges
1 x	Tortilla Chips

This dish is a traditional New Years Day stew. It is thick with hominy, beans and pork.

~------------------------------------------------------ ~----------------- * Pork should be cut into ½-inch cubes.

+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Heat oil and garlic in 3-quart saucepan until oil is hot. Coat pork with flour. Cook and stir pork in oil over medium heat until brown; remove pork with slotted spoon and drain. Cook and stir ½ Cup onion in the same saucepan until tender. Stir in beans, hominy, carrot, celery, green chiles, ground red chiles, and broth.

Heat to boiling; reduce heat. Cover and simmer 10 minutes. Stir pork, salt and pepper into vegetable mixture. Heat to boiling; reduce heat.

Cover and simmer 30 minutes. Sprinkle with oregano, ¼ cup of onion and the cilantro. Serve with lime wedges and tortilla chips.

posole (stew)