Posole

Page 69

Cuisine: Southwestern | Course Type: Main Courses

(1 review)

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Recipe Review

Sometimes I am just in the mood for hominy, am this fills the bill. This is a very hearty stew with pork, chicken, and various chilies. It seems like too much meat to me, and I usually omit the chicken. I also reduce the chili powder and have always omitted the ancho chilies, but am becoming more adventurous and will include them next time. Serve with hot biscuits or cornbread.

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Comments

Queezle_Sister - 31st August 2012
I loved the posole we ate in Mexico City. The recipe in The Essential Cuisines of Mexico calls for 1/2 a pig's head! So recipes are highly variable. In Mexico they serve it with a plate of things to mix in - somewhat similar to Pho.

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