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Posole Mi Casa Recipe

Ingredients

How to make it

  • Place the posole and water in a large, heavy pot; bring to a simmer, cover and cook slowly until the kernels burst and are almost tender (about 3 1/2 hours).
  • When the posole is almost done, lightly brown the onions and garlic in 2 tablespoons of cooking oil; drain on paper towels.
  • Add another 2 tablespoons of oil to the skillet and brown the pork cubes, a few at a time. Drain on paper towels.
  • Add onion, garlic, pork; add all remaining ingredients to the posole; mix well and simmer covered for 3 more hours.
  • Taste for salt and adjust as needed.
  • Serve in large soup plates and pass a rich red chili sauce for topping if desired.
  • NOTES:As you can see, this can take all day to make. If you don't have the time, I've successfully used 3 cans of white hominy. You skip the first step and proceed with the cooking of the onions and garlic.

People Who Like This Dish 2
Reviews & Comments 3

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  • pieplate 15 years ago
    This looks like the real deal, and I bet it could be cut down for fewer than 25 people. I like it served with finely shredded cabbage and carrots.
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    " It was excellent "
    jimrug1 ate it and said...
    This recipe sounds great. I love posole. I would like to try this one.... Thanks.. Jim
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    I've heard about posole from the "Dead man's walk" book. Everyone always raved about how good it tasted there. I never tried it before, so here's my recipe!
    Was this review helpful? Yes Flag

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mbeards2 Omaha, NE

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