| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Meat | 8 | Servings |
INGREDIENTS
| 2 | qt | Chicken stock ( or canned chicken broth) (up to) |
| 4 | lb | Pork neck bones |
| 6 | Chicken thighs (skinned or not) | |
| 2 | md | To large onions |
| 2 | (29-oz) cans of golden or white hominy | |
| 4 | Cloves garlic; large, or more | |
| 1 | tb | Dried oregano |
| 1 | ts | Ground cumin |
| Chopped fresh cilantro | ||
| Chopped green onions | ||
| Chopped Jalapenos or Habaneros (can use pickled or canned) | ||
| Quartered limes | ||
| Shredded cabbage | ||
| Your favorite hot sauce | ||
| Corn tortillas cut in strips and fried crisp. | ||
| Gucamole or sliced avacado | ||
| Fresh salsa | ||
| More corn tortillas |
INSTRUCTIONS
GARNISHES SIDES Here's a Posole recipe that is similar to (but better than) a version we had in Puerta Vallarta. Our Mexican friend says it is the best he has ever had. Chop onions and garlic. Combine all but hominy and simmer for one hour. Add hominy and liquid from cans. Heat through and service garnishes, sides and lots of napkins. ( It is delicious but SLOPPY). Lorraine Heidecker <lheid@saclink.csus.edu> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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