Sunday Supper Posole (Mexican Stew)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rehydrate dried chili’s by boiling in 2 cups water for 1 hour. Run through blender and set aside.
  • Brown Pork loin in lard or Crisco. You probably rarely use lard in your everyday diet, so just DO IT (things in moderation are OK)!
  • Drain and rinse well hominey.
  • Add water to a large heavy stock pot. ADD neck bones(or pigs feet), onions, garlic, salt and bay leaf.
  • Simmer 2 hour and add, chopped celery, browned pork, dried chili/liquid, and hominey.
  • Add corn 10 minutes before finish. Garnish with a cooked Pigs Foot on top of Posole covered with shredded Cabbage and sliced Radish.
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