| 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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