[CH] Recipe from Shawn
The Dwarf with a spoon. (jeffries@alaska.net)
Sun, 18 Oct 1998 20:34:37 -0800 (AKDT)
Give this a try, It's simple and good. I had this the other night and love it. I also made a corn bread that was very simple, will post later.
* Exported from MasterCook *
Posole
Recipe By : The Beautifal Cookbook Southwest pg.78
Serving Size : 6 Preparation Time :0:00
Categories : Easy Good Food
Peppers
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups hominy -- dried
1 1/2 pounds pork -- chopped
2 each Ancho pepper -- dried
2 cups onion -- chopped fine
3 cloves garlic -- minced
2 tablespoons oregano -- minced, fresh
1 teaspoon cumin seed -- crushed
6 cups water
salt and pepper -- to taste
Red chili sauce -- to taste
* Soak the dried hominy overnight, drain.
* Ancho's should be torn into pieces, dicard seeds and stems.
* In a large pot, combine all the ingredients except the salt and red chili sauce. Bring to a boil over med-high heat; lower heat and simmer, uncovered, for 2-3 hours, or untill the meat is tender and the hominy kernels have burst and are swelled and tender. The stew should have plenty of liquid, so add more water if necessary thoughout the cooking time.
* Divide the hominy among 6 bowls and pass the chili sauce.
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NOTES : You can use canned Hominy, about 16 ounces.
Chop up any chilies you like and toss them in.