Posole (Native American Thanksgiving)
- 1 1/2 lbs of cubed pork
- 2 lrg Cans of hominy
- 3 x Or 4 cans of vegetable broth or stock
- 1 can sweet yellow corn or corn off 2 or 3 ears
- 2 or 3 green chiles roasted and peeled)
- 1 lrg sweet Onion, diced
- 3 or 4 large carrots, diced
- 3 or 4 stalks of celery, diced
- salt and pepper to taste
- 1/2 tsp Each oregano, garlic, cumin
- 1 tbs chile powder
Posole is a traditional Mexican dish from the pacific coast region of Jalisco. A thick soup that's usually made with pork, hominy, garlic, onion, chili peppers, cilantro, and broth.
- Brown pork in the stock pot.
- Saute the onions and celery with the pork until the onion is transparent.
- Dump everything else in and bring to a low boil.
- Simmer until you like the texture.
- * The hominy should be really soft, almost to the break-up-and-really-form-a-thick-stew stage.
- Add corn kernels and heat through or cook.
- Then serve.
On the California-Baja border, the posole is served with a condiment plate of chopped onion, cilantro, Mexican oregano, red chile flakes and lime which is added "al gusto" by the diner. Serve with frybread.