Posole (Mexican soup with pork and hominy)
fromfood.comwww.food.com/recipe/posole-mexican-soup-with-pork-and-hominy-59367
This recipe was taught to me by my friend Mary, who was raised in Mexico, when she learned that I didn't like Menudo. She adds a whole jalepeno to the recipe, but that's to hot for me. The prep and cook time doesn't include cook time for the pork.
Ingredients
Instructions
In a large pan.
Saute onions in lard or bacon drippings until clear.
Add garlic and spices and cook another two minutes.
Add meat, green chili, rinsed hominy and beans.
The beans are not traditional but we like them.
Cook another two minutes.
Pour stock over all.
Add salt to taste.
Simmer, covered, about 1hour.
Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.
I serve this with large corn chips and cold melon.
Nutrition
- Calories
- 254.2
- Fat Content
- 8.6
- Saturated Fat Content
- 2.8
- Cholesterol Content
- 6.1
- Sodium Content
- 454.2
- Carbohydrate Content
- 40.2
- Fiber Content
- 7
- Sugar Content
- 8.4
- Protein Content
- 5
