Ann's Easy Posole

Miss Annie's Note:

This is an easy meal to put on the table. I love to make this in the fall and winter. The chile powder from New Mexico makes a lot of difference, but you could make your own chile powder from chile pods, or buy it at the store. NOTE: If you buy chili powder (like McCormick) from the store, it is a blend of ingredients. Omit the oregano if you use it.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 2 (15 ounce) cans hominy, undrained (I use one yellow, one white)
• 2 teaspoons dried oregano leaves, crushed
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 -2 tablespoon chili powder (preferably New Mexican red chile powder, or store bought chili powder)
• 1 onion, chopped
• cooked chicken (shredded or cubed) (optional)
• cooked pork (shredded or cubed) (optional)
• cilantro, chopped (optional)

Directions:

1. Combine all ingredients in a large pan.
2. Bring to a boil over medium heat.
3. Reduce heat and simmer on low, covered, for 20-25 minutes. (Add water or chicken stock, if necessary).
4. May garnish with cilantro, if desired.
5. For Vegetarian omit the Chicken and the Pork.

Reviews

[Sudie]

I must respectfully disagree with KyJo's post; I thought this was wonderful, and so did my family. I just loaded up on hominy again, so I can make more of it. Thanks Miss Annie, for a winner!

[AmbyDawn]

Fabulous Pozole! Mine turned out perfect, however I added quite a bit of extra liquid (just over three cups of chicken broth). I lived in Mexico for a summer and all the pozole I have eaten has been very soupy...anyways I sliced up serrano peppers and added chopped cilantro. Que rico!

[Bergy]

This is a quick easy recipe. I chopped 2 tbsp of cilantro and sprinkled it on top of the bowls just before serving. I found that there was not enough moisture and added 2 cups of chicken stock - I know that Pozole should be thick but this was just too thick. Still a very good recipe and I thank you for it Miss Annie