Posole, Tex-mex Style

Submitted by Julie in TX

"This is a good Tex-Mex recipe for a hearty soup to warm you on a cold winter day. It was first printed in the Junior League Cookbook in the city in which I live. It tastes better the longer it cooks. You can use a crock-pot to cook it. I prefer the hot green chilies, but I was raised on Tex-Mex food and must have a cast iron stomach! I usually serve this with grated cheese on top and cornbread. This soup freezes well."

 

• Ready In: 2hrs 20mins
• Ingredients: 9
• Serves: 6-8

ingredients

• 2 1⁄2 lbs pork roast, cut into stew-meat sized pieces
• 1 large onion, diced
• 2 cups diced canned tomatoes
• 2 (15 ounce) cans hominy
• 3 (4 ounce) cans chopped green chilies (mild or hot)
• garlic powder, to taste
• salt, to taste
• 2 cups water
• 2 tablespoons vegetable oil

directions

1. Heat vegetable oil in deep kettle.
2. Brown the pork and chopped onion in oil.
3. Add remaining ingredients and simmer for several hours.

Reviews

[m0m]

Excellent! I added 1 chipoltle pepper and sprinkled the meat with about 1 T chili powder as it was browning. I also substituted 1 can of chicken broth for some of the water. It is even better the next day, if there is any left!

 

[LizAnn]

I just recommended this recipe to someone and realized I haven't rated it yet. I loved it and put it my Zaar cookbook where only the recipes I will definately make again go! Thanks for sharing.