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Pork: Posole Stew
posted by Tonkmom 12-12-101 8:06 AM
Posole Stew
Originally posted by Kevin in Las Cruces
2 Tbsp oil
1 sm onion, chopped
2-3 cloves garlic, sliced
1/2 tsp black pepper
1/2 tsp ground cumin
1/2 tsp ground cloves
1/2 tsp ground cayenne pepper (optional)
1 1/2 lbs pork shoulder, roasted, then cut into 1" cubes (after it has been cooked
3 cups chicken broth
1 cup chopped green chile
2 jalapenos, chopped (optional)
3 cups cooked posole or 3 cups canned hominy
Heat oil until hot, saute onion until it begins to brown a little. Add the garlic, black pepper, cumin, cloves, and cayenne, stir and cook 1 minute to ripen and toast. Add in the pork, cooked posole (or hominy), broth, green chile, and jalapenos. Cover, simmer at least 1 hour, anything less than 2 hours will still be fine.
Serve with red enchilada sauce, picante sauce, lime wedges, and flour (or corn) tortillas.
