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Ingredients Jump to Instructions ↓

  1. Posole

  2. 1 lb pork neck bones

  3. 2 cups chicken broth

  4. 1/2 cup chopped onion

  5. 3-4 cloves garlic

  6. 3 lb pork shoulder butt, cut in 1-inch cubes

  7. 6oz dried California chiles (about 12 pods) OR 6 tbsp chili powder

  8. 2 cups white hominy

  9. salt & pepper

  10. Cook bones in chicken broth with onion and garlic for about 2 hours.

  11. Cut meat from bones and return meat to kettle. Add pork cubes and cook for 45 minutes.

  12. Remove seeds and veins from dried chiles. Soak chiles in boiling

  13. water for about 20 minutes. Drain and puree in blender or rub

  14. through a sieve.

  15. At end of 45 minutes, test to see if pork is done; continue cooking

  16. if pork cubes are not tender.

  17. Add pureed chiles and hominy. Season to taste with salt and pepper.

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