Serves: 9
Total Calories: 726
Place posole (hominy) in large heavy stockpot and add 2 quarts water. Cover with lid. Simmer SLOWLY for about 2 hours, adding water as needed. (If using canned hominy, you just need to heat it.) Cut large pieces of pork off the bone and add both to pot. Add chicken bouillon, onions, sweet basil, cilantro, and garlic. Continue to simmer SLOWLY for 3–4 hours, until pork is tender and falling off bone and posole is tender. Remove pork bone and pork meat from pot. Pick meat off bone and shred all the pork and place back in the stockpot. Add the red chili powder and salt to taste. Make a paste of cornstarch and water to thicken slightly. Serve with warm flour tortillas.
This Posole I recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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