Posole #4

8 Servings

Ingredients

Quantity Ingredient
2 quarts Chicken stock ( or canned chicken broth) (up to)
4 pounds Pork neck bones
6 Chicken thighs (skinned or not)
2 mediums To large onions
2 (29-oz) cans of golden or white hominy
4 Cloves garlic; large, or more
1 tablespoon Dried oregano
1 teaspoon 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

Directions

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@...>

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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