Posole (hominy stew)

Yield: 8 -12 servin

Measure Ingredient
1 pounds Prepared posole corn; thoroughly rinsed**
1 medium Onion; chopped 2 cloves garlic, minced
10 cups Water
1 pounds Pork or beef roast***
5 cups Water; approximately
3 \N Dried red chile pods; rinsed and crumbled****, (up to 6)
1 teaspoon Ground comino
¼ teaspoon Oregano
2 tablespoons Salt

Cooking Time: 6-7 hours* Temperature: High, Medium. Low Freezes Well 1. Place posole and 10 cups water in large stewing pot. Bring mixture to a boil at high heat.

2. Reduce heat to low and simmer posole for 5 hours.

3. Approximately 1 hour before the completion of the simmering time, brown the pork in a large, heavy skillet on medium heat.

4. Add the pork to the stewing pot with 5 cups of water and continue to cook on low heat until tender.

5. Add the remaining ingredients to posole and simmer for an additional 1-2 hours. Adjust seasonings to suit taste.

* Posole may be cooked in a pressure cooker for 45 minutes at 15 pounds pressure.

** Posole corn is marketed dry or prepared.

** Varied amounts may be used.

**** If desired, omit chile pods and serve with Red Chile Sauce or Green Chile Sauce.

Posted to FOODWINE Digest by Patrick Gerding <wine@...> on Feb 2, 1998

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