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Pork and Hominy Stew (Posole)
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    Pork and Hominy Stew (Posole)

    • 1 tablespoon olive oil
    • 1 3/4 pounds boneless country-style spareribs or pork shoulder butt, trimmed, cut into 1/2-inch pieces
    • 1 large onion, chopped
    • 1 tablespoon chopped garlic
    • 1 tablespoon hot Mexican-style chili powder
    • 1 teaspoon dried mexican oregano
    • 5 cups canned low-salt chicken broth
    • 2 16 ounce cans golden hominy
    • 1/4 cup chopped fresh cilantro

    Heat oil in heavy large pot over medium-high heat. Add pork and sauté until brown and crisp, about 9 minutes. Add onion and garlic and sauté until onion is tender, about 8 minutes. Mix in chili powder and oregano; stir 1 minute. Add broth, then hominy with its juices. Reduce heat to low. Simmer uncovered until pork is tender, about 40 minutes. Mix in cilantro. Season to taste with salt and pepper; serve.

    If you have the time, let the soup simmer for an additional hour or so. Is better the next day.

    Makes 6 servings.

    From:  Bon Appetiticon
    Posted By: Epicurious.com
    Post Date:   November 1997

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