1 1/2 tbsp chili powder1.2 tsp paprika2 16 oz cans white hominy, drained
Garnishs- Chopped white onion, sliced radishes, sliced avocado wedges
Instructions
1. In a large Dutch oven, place pork roast and water. Bring to a boil. Add onions and slat. Reduce heat, cover and simmer gently for 30 mins. Add chicken and chicken broth and bring to a boil again. Reduce heat, cover and simmer for 45 minutes. Remove pork and chicken from broth and allow to cool. Cover and refrigerate broth to help congeal fat. Remove fate from surface when cooled.
2. Cut pork and chicken meat into small pieces and discard bones.
3, In skillet, heat bacon grease, Add garlic, chili powder and paprika; stir just until blended. Add garlic,Add sa=mall amount of cooled broth and stir. In a large saucepan, add chili mixture and hominy to rest of broth and bring to a boil. Reduce hear, cover and simmer gently for 30 minutes. Add pork and chicken pieces, and simmer until meat is thoroughly heated, about 15 minutes.
Serve in individual bowls with garnishes as side dishes.
Originally Submitted
1/17/2013
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