Cooking Recipe Posole #2

Recipe Ingredients

1/4 c Vegetable Oil

1 Clove Garlic; Finely Chopped

1/2 lb Pork; Boneless Shoulder, *

1/4 c Flour; Unbleached

1/2 c Onion; Chopped, 1 Medium

15 oz Pinto Beans; Drained, 1 cn

30 oz Hominy; Drained, 1 cn

1/4 c Carrot; Chopped

1/4 c Celery; Chopped

1/4 c Green Chiles; Chopped

1 tb Red Chiles; Ground

3 c Chicken Broth

1 ts Salt

1/4 ts Pepper

1 1/2 ts Oregano Leaves; Dried

1/4 c Onion; Chopped, 1 small

1/4 c 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.

Categories matching this recipe

Vegetables ,stews ,Mexican ,Meats ,Soups