Land of Enchantment Posole |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 5 |
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My family named this spicy soup after our state moniker, âNew Mexico, Land of Enchantment.â We usually make it around Christmas when we have lots of family overâ¦and we never have leftovers. âSuzanne Caldwell Artesia, New Mexico Ingredients:
1-1/2 pounds pork stew meat, cut into 3/4-inch cubes |
1 large onion, chopped |
2 tablespoons canola oil |
2 garlic cloves, minced |
3 cups beef broth |
2 cans (15-1/2 ounces each) hominy, rinsed and drained |
2 cans (4 ounces each) chopped green chilies |
1 to 2 jalapeno peppers, seeded and chopped, optional |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
1/4 teaspoon cayenne pepper |
1/2 cup minced fresh cilantro |
tortilla strips, optional |
Directions:
1. In a Dutch oven, cook pork and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the broth, hominy, chilies, jalapeno if desired, salt, cumin, oregano, pepper and cayenne.
2. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until meat is tender. Stir in cilantro. Serve with tortilla strips if desired. Yield: 5 servings.
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