Posole Recipe
Ingredients
| Boneless pork | 1 1/2 Pound, diced | |
| Water | 2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| 2 14 1/2-ounce cans white or golden hominy | ||
| Onion | 1/4 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Ground cumin | 1/2 Teaspoon | |
| Dried oregano | 1/4 Teaspoon, crushed | |
| Salt | 1/4 Teaspoon | |
| Red Chili Sauce | ||
Directions
Trim fat from pork; cook trimmings in a heavy 4-quart Dutch oven till 2 tablespoons drippings accumulate.
Remove trimmings; brown diced pork in hot drippings.
Stir in the water and the 1 teaspoon salt.
Cover and reduce heat.
Simmer till meat is very tender, 1 1/2 to 2 hours.
Add the undrained hominy, onion, garlic, cumin, oregano, and the 1/4 teaspoon salt.
Cover and simmer 15 minutes.
Remove trimmings; brown diced pork in hot drippings.
Stir in the water and the 1 teaspoon salt.
Cover and reduce heat.
Simmer till meat is very tender, 1 1/2 to 2 hours.
Add the undrained hominy, onion, garlic, cumin, oregano, and the 1/4 teaspoon salt.
Cover and simmer 15 minutes.
Chef
