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Posole recipe

This thick soup is hearty enough to serveas a main course. Traditionally served at Christmastime in Mexico,try making it for the holidays for your family.

Recipe: Posole

1/4 cup vegetable oil
1 garlic clove, finely chopped
1/2 pound pork butt
1/4 cup all-purpose flour
1/2 cup chopped onion
1 (15.5-ounce) can pinto beans, drained and rinsed
2 (14.5-ounce) cans hominy, drained and rinsed
1/4 cup chopped carrot
1/4 cup chopped celery
1/4 cup chopped green chili pepper
1 tablespoon cayenne pepper
3 cups chicken broth
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 teaspoons dried oregano
1/4 cup chopped onion
1/4 cup chopped cilantro

  • Heat oil in a saucepan over medium heat.Cook garlic in oil.
  • Cut the pork butt into 1/2-inch cubes.Coat pork with flour. Cook the pork, stirring occasionally, inthe oil until brown. When done, remove and drain. Set aside.Using same pan, add onion and cook until tender.
  • Stir in pinto beans, hominy, carrot, celery,chili peppers, cayenne pepper and chicken broth. Heat to a boil;reduce the heat, cover and simmer for 10 minutes.
  • Stir in the pork, salt, and pepper intothe vegetable mixture. Heat to boiling; reduce the heat, cover,and simmer for 30 minutes.
  • Sprinkle individual servings with choppedonion and chopped cilantro.

    Makes 4 servings.

    Learn How to Make Pozole with Amelia Ceja

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