Welcome in the fall season with this hearty stew with warmed fresh corn tortillas and fresh seasonal fruit for dessert. Set the table with decorative ears of dried corn and small gourds or pumpkins.
1 pound boneless pork loin, cut into 3/4-inch cubes
1 tablespoon vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 (15-ounce) cans hominy, drained
1 (15-ounce) can tomato sauce
1 1/2 cups beef or chicken broth
2 tablespoons chili powder
1 teaspoon dried oregano, crushed
1/4 cup beef or chicken broth
2 tablespoons all-purpose flour
Chopped fresh cilantro
- In a large saucepan heat oil over medium-high heat. Cook and stir onion and garlic until tender but not brown. Add pork; cook and stir for 2 to 3 minutes or until lightly browned.
- Stir in hominy, tomato sauce, 1 1/2 cups beef broth, chili powder and oregano. Bring to boiling; reduce heat. Cover and simmer for 10 minutes or until pork is tender, stirring occasionally.
- In a small bowl, combine 1/4 cup beef broth and flour; stir into pork mixture. Uncover and cook over medium heat, stirring constantly, until mixture thickens.
- Spoon posole into individual soup bowls. Garnish with cilantro.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.