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3 Boneless pork chops - cut into 3/4-inch cubes
1 tb Vegetable oil
1 lg Onion; chopped
4 Garlic cloves; minced
2 Cans (15-ounce) hominy drained
1 Can (15-ounce) tomato sauce
1 1/2 c Beef OR chicken broth
2 tb Chili powder
1 ts Dried oregano, crushed
1/4 c Beef OR chicken broth
2 tb Flour
Chopped fresh cilantro

In a Dutch oven heat oil over medium-high heat. Cook and stir onion and garlic until tender but not brown. Add pork to Dutch oven. Cook and stir for 2-3 minutes or until 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. Combine 1/4 cup beef broth and flour; add to Dutch oven. Cook over medium heat, stirring constantly, until mixture thickens. Spoon posole into individual soup bowls. Garnish with cilantro. If desired, serve with tortillas and lime wedges.

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