| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

This dish originated in Jalisco, Mexico, and is traditionally served at Christmas time. It is a thick, hearty soup that's served in a bowl with cool salad toppings and a squeeze of lime juice. accompany with warm flour or corn tortillas.

Posole

1 tablespoon vegetable oil
1 cup chopped yellow onion
1 cup chopped red bell pepper
2 cloves garlic, minced
2 pork steaks (about 1 1/2 pounds), cut into cubes
1 can (15 ounces) hominy, rinsed and drained
1 can (8 ounces) tomato sauce
1 cup rich chicken stock or canned low-sodium chicken broth
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
Freshly ground pepper, to taste
1/2 cup chopped fresh cilantro or parsley
Lime wedges for garnish
Flour tortillas, warmed
Toppings:
Shredded iceberg lettuce
Sliced radishes
Grated cheddar cheese
Chopped green onions
Diced avocados

1. Preheat oven to 350*F (180*C). In a Dutch oven over medium-high heat, warm oil. Add onion, bell pepper, garlic, and pork and sauté until vegetables are tender and pork is browned, 6 to 7 minutes. Stir in hominy, tomato sauce, stock, seasonings, and cilantro.
2. Bake uncovered, until meat is tender and flavors are blended, about 40 minutes. Garnish with lime and serve with tortillas. Pass around toppings in small bowls.

Serves 4.