Recipe by mic_babe
"Traditional New Mexican spicy stew. Red chile and pork come together with hominy to warm your belly and your palate. Serve with tortillas or corn bread."
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green chile peppers, sliced in half lengthwise and seeded
boneless pork loin, cut into 1-inch cubes
1 (29 ounce) can
white hominy, drained
1 (29 ounce) can
yellow hominy, drained
1 1/2 cups
ground black pepper
I am only giving this a 4 star because I adjusted the recipe to be pretty delicious. If I had not done this, the Posole would have been inedible. It is either a typo or someone likes really heavy spice and salt ingredients but that would have totally ruined this recipe. As it turns out, it was delicious with the following adjustments for 4 servings: 1/4 tsp cumin, 1/4 tsp chili powder (or to taste), 1/4 tsp salt, 1/8 tsp pepper ( or 1/2 tsp Morton's Nature Seasons. I had a little left over white rice so added 1/4 cup to the recipe. Garnishing the top with a few Cilantro leaves gives that extra "mmmm".
Good spice to it!
I was really excited to try this recipe for a traditional New Mexico Posole. For a first try I use the recipe as is and from there make modifications. Unfortunately this recipe had so much salt and was way too spicy (which I realize is a personal preference). I will try it again as I could tell the recipe had the right ingredients, but will start with 1 teaspoon of salt and 1 tablespoon of red pepper, then add as needed.
My wife and I just had a ball making this dish! Seasoning was just right for our taste and really went well with Me ican cornbread. Moved away from NM 8 years ago and haven't had this wonderful taste since we moved. Might be to spicey for some, but not in this house.
* Percent Daily Values are based on a 2,000 calorie diet.
Traditional Pork Posole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 117
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