Posole With Chicken & Pork

  1. Cube the pork (you can use pork roast as well) and brown it in 2 tablespoons olive oil in a 5 quart sauce pan or pot over medium heat.
  2. Add onions, garlic and saute until tender.
  3. Add chicken.
  4. Add water and broth, stir well.
  5. Place 1 tub of green chiles in blender and puree. Them add to pan.
  6. Add second tub to pan.
  7. Add garlic salt, cumin, Mexican oregano and menudo spice mix. I used all but about 1 tablespoon of the menudo mix. I suggest adding small amounts until it is strong enough. Stir well.
  8. Add cilantro.
  9. Lower heat and simmer 3 hours.
  10. Add hominy and simmer until warm throughout. About 15 minutes.
  11. Salt and pepper to taste.
  12. I have found the frozen green chiles and menudo mix at Kroger Signature & Wal-Mart grocery stores.
  13. Actually I used a whole Beer Can Chicken off my smoker that most of the fat had been cooked off. I tossed the skin. That is why I suggested using rotiserie chicken.

olive oil, rotisserie, countrystyle, chicken broth, water, white onions, garlic, containers, garlic salt, cumin, oregano, cilantro, hominy, hominy, salt, black pepper

Taken from www.food.com/recipe/posole-with-chicken-pork-169485 (may not work)

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