Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

Adapted from Better Homes & Gardens "Simply Perfect Hot & Spicy 1998."

Ingredients Nutrition

Directions

  1. Posole:.
  2. In a large saucepan or Dutch oven, brown the pork cubes, onion and garlic in 2 tablespoon oil.
  3. Stir in chicken broth, oregano and cumin; bring to boiling.
  4. Reduce heat, cover and simmer for 40 minutes.
  5. Stir in hominy and chile peppers.
  6. Cover and simmer 30 minutes more.
  7. Skim off fat.
  8. Ladle into bowls and top with 1 tablespoon of jalepeno pesto or to taste.
  9. Jalapeno Pesto:.
  10. Place all ingredients except olive oil into the bowl of a food processor fitted with metal chopping blade.
  11. Process until finely chopped.
  12. With processor running, pour olive oil through tube and continue processing until olive oil is blended in, scraping down sides of bowl if needed.
  13. Refrigerate until use.
  14. Makes about 2/3 cups.

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