In a large sauce pan, brown pork in oil over medium to high heat. Add onions and green bell pepper, sauté for five minutes or until tender. Add chopped garlic and lightly caramelize. Add chopped tomato, hominy, chicken stock, water and spices. Simmer on medium to low heat for 30 to 45 minutes.
Finish posole with freshly chopped cilantro. Serve with condiments of sliced red radish, diced red onion lime wedges, dried oregano leaves and dried crushed red chili flakes.
Originally Submitted
8/30/2011
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