Posole - 3

Recipe Ingredients

1/4 cup	59ml	Vegetable oil
1		Garlic - finely chopped
1/2 lb	227g / 8oz	Pork, boneless shoulder - *
1/4 cup	15g / 0.5oz	Flour - unbleached
1/2 cup	31g / 1.1oz	Onion, chopped - 1 medium
15 oz	426g	Pinto beans, drained - 1 cn
30 oz	852g	Hominy, drained - 1 cn
1/4 cup	27g / 1oz	Carrot - chopped
1/4 cup	27g / 1oz	Celery - chopped
1/4 cup	36g / 1.3oz	Green chiles - chopped
1 tablespoon	15ml	Red chiles - ground
3 cups	711ml	Chicken broth
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1 1/2 teaspoons	7.5ml	Oregano leaves - dried
1/4 cup	15g / 0.5oz	Onion, chopped - 1 small
1/4 cup	4g / 0.1oz	Cilantro, fresh - snipped
		Lime wedges
		Tortilla chips

Recipe Instructions

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

* 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:
License To Cook/[email protected]

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