Recipe Database

Adapted from Every Day with Rachael Ray:

In a large pot, combine:

Add the liquid from two 30-ounce cans of hominy and one bay leaf and enough water to cover the meat.

Bring to a boil and skim off any foam.

Reduce the heat, add 1 finely chopped medium onion and cook, covered, at a low simmer for one hour.

Add:

Cook, uncovered, at a moderately low heat for about 50 minutes until the pork is tender and the liquid has thickened slightly.

Just before serving, add the chopped leaves from 1 bunch cilantro.


Posole #2 Submitted by: Joseph Wu Latest update: September 10, 2008
Adapted from Every Day with Rachael Ray: In a large pot, combine: 2 lb. pork shoulder, cut into 1-inch chunks (include bones if possible) 1 tsp. salt freshly ground black pepper to taste 1 tsp. ground cumin 1 tsp. dried oregano 1 to 2 tbsp. canned chipotle chiles in adobo sauce Add the liquid from two 30-ounce cans of hominy and one bay leaf and enough water to cover the meat. Bring to a boil and skim off any foam. Reduce the heat, add 1 finely chopped medium onion and cook, covered, at a low simmer for one hour. Add: 2 cans of hominy 2 large garlic cloves, chopped stems from 1 bunch cilantro (tied in string) Cook, uncovered, at a moderately low heat for about 50 minutes until the pork is tender and the liquid has thickened slightly. Just before serving, add the chopped leaves from 1 bunch cilantro.

Posole #2