Kokopelli's Kitchen
Flavors of the SouthwestPork Posole
2 lbs. lean pork, cut into 1" cubes
1 tsp. salt
1/2 tsp. freshly ground pepper
4 Tbsp. all-purpose flour
3 Tbsp. olive or vegetable oil
1 large onion, coarsely chopped
1 clove garlic, minced
1/2 tsp. cumin, ground
1 small bay leaf
2 Tbsp.sun-dried tomatoes OR 1 large tomato, coarsely chopped
1 large green chile pepper, coarsely chopped
2 cups canned hominy, drained (or cooked from dryposole)
4 cups water or chicken broth
1/4 cup fresh cilantro, chopped
1 tsp. salt
1/2 tsp. freshly ground pepper
4 Tbsp. all-purpose flour
3 Tbsp. olive or vegetable oil
1 large onion, coarsely chopped
1 clove garlic, minced
1/2 tsp. cumin, ground
1 small bay leaf
2 Tbsp.
1 large green chile pepper, coarsely chopped
2 cups canned hominy, drained (or cooked from dry
4 cups water or chicken broth
1/4 cup fresh cilantro, chopped
Mix salt, pepper and flour together. Coat meat with mixture. In large saucepan or dutch oven, brown half the meat, onion and garlic in oil over medium-high heat until browned. Remove and brown second batch of meat, onion and garlic. Return the first batch to the pan along with the remaining ingredients except the cilantro. Cover, reduce heat and simmer for 30 to 40 minutes, stirring occasionally. Garnish with fresh cilantro. Serve in bowls. Serves 4.
