Posole #2 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Vegetable Oil,
1 Clove: Garlic, Finely Chopped
1/2 lbs: Pork, Boneless Shoulder, *
1/4 cup: Flour, Unbleached
1/2 cup: Onion, Chopped, 1 Medium
15 ounce: Pinto Beans, Drained, 1 cn
30 ounce: 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
Lime Wedges,
Tortilla Chips,
Directions:
* 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.
Source from luhu.jp
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.
Source from luhu.jp