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Ingredients:
1/4 cup vegetable oil
1 clove garlic, finely chopped
1/2 lb pork, boneless shoulder, *
1/4 cup flour, unbleached
1/2 cup onion, chopped, 1 medium
15 oz pinto beans, drained, 1 cn
30 oz hominy, drained, 1 cn
1/4 cup carrot, chopped
1/4 cup celery, chopped
1/4 cup green chiles, chopped
1 tbsp red chiles, ground
3 cup chicken broth
1 tsp salt
1/4 tsp pepper
1 1/2 tsp oregano leaves, dried
1/4 cup onion, chopped, 1 small
1/4 cup cilantro, fresh, snipped
1 lime wedges
1 tortilla chips
Instructions:
* Pork should be cut into 1/2-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 1/2 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, 1/4 cup of onion and the cilantro.
Serve with lime wedges and tortilla chips.
Servings: 6
I will not eat oysters. I want my food dead - not sick, not wounded - dead. Woody Allen
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