Posole

------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Posole
Categories: Mexican Soups Vegetables Meats
Servings: 6

1/4 c Vegetable Oil
1 ea Clove Garlic; Finely Chopped
1/2 lb Pork; Boneless Shoulder, *
1/4 c Flour; Unbleached
1/2 c Onion; Chopped, 1 Medium
15 oz Pinto Beans; Drained, 1 cn
30 oz Hominy; Drained, 1 cn
1/4 c Carrot; Chopped
1/4 c Celery; Chopped
1/4 c Green Chiles; Chopped
1 T Red Chiles; Ground
3 c Chicken Broth
1 t Salt
1/4 t Pepper
1 1/2 t Oregano Leaves; Dried
1/4 c Onion; Chopped, 1 small
1/4 c Cilantro; Fresh, Snipped
1 x Lime Wedges
1 x Tortilla Chips

This dish is a traditional New Years Day stew. It is thick with hominy,
beans and pork.
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* Pork should be cut into 1/2-inch cubes.
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Heat oil and garlic in 3-quart saucepan until oil is hot. Coat pork with
flour. Cook and stir pork in oil over medium heat until brown; remove
pork with slotted spoon and drain. Cook and stir 1/2 Cup onion in the
same saucepan until tender. Stir in beans, hominy, carrot, celery, green
chiles, ground red chiles, and broth. Heat to boiling; reduce heat.
Cover and simmer 10 minutes. Stir pork, salt and pepper into vegetable
mixture. Heat to boiling; reduce heat. Cover and simmer 30 minutes.
Sprinkle with oregano, 1/4 cup of onion and the cilantro. Serve with lime
wedges and tortilla chips.

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