MEXICAN POSOLE 

MEXICAN POSOLE

2 lbs. boneless pork loin, cubed
2 lbs. chicken cooked and pealed from bone
1 tbs salt
2 cans (15oz) white hominy, drained
1 tsp. Mexican oregano
2 cloves garlic, crushed
1/2 small onion
4 dried hot red chili peppers
lime wedges

Place pork and chicken in large stock pot and cook for 1 1/2 hours and skim grease of the top. Wash hominy and add to soup. Add in oregano, garlic, onion and chilies. Let simmer for another 30 minutes. Serve hot with lime wedges for garnish.

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