Posole #2

10 servings

Ingredients

Quantity Ingredient
2 pounds Dried Hominy
1 pounds Lean Pork of Beef Stew Meat
3 pounds Pork Spareribs
1 pounds Smoked Pork Shanks
1 Beef Bouillon Cube
1 Chicken Bouillon Cube
2 Heads Garlic; unpeeled and
1 Onion; chopped
Oregano Leaves
1 Cabbage; thinly sliced
1 bunch Radishes; julienned
3 Limes; cut into wedges unseparated; each cut in half crosswise
3 Onions; chopped
3 Bay Leaves
1 gallon Water
1 Chicken
4 ounces Bacon; cooked until crisp, diced
1 bunch Cilantro; chopped
Salsa
Jalapeno Peppers; chopped

Directions

CONDIMENTS

Soak hominy in enough water to cover for 8 hours to overnight. Drain.

Place in a large pot with water to cover; simmer 2 to 3 hours, or until tender. Taste as you go since some posole cooks quicker than others.

Combine the meats, bouillon cubes, garlic, onions, bay leaves and water in a large pot. Bring to a boil, then reduce heat to a low simmer. Spoon off any scum that comes to the top. Cook over low heat for about 2 hours, then add the chicken. Simmer for another 1½ to 2 ½ hours, or until the meats are very tender, the chicken tender but not falling apart, and the broth extremely flavorful. About 30 minutes before the broth is ready, add the hominy.

Serve the posole in bowls; a few big spoonfuls of hominy, the rich broth, a chunk or two of the various meats. Have an array of condiments on the table for each diner to add to his bowl.

Per serving, 750 calories, 54 g protein, 48 g carbohydrate, 37 g fat, 13 g saturated fat, 173 mg cholesterol, 621 mg sodium, 3 g fiber.

Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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