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| Posole with pork and sausage. |
Frozen posole (hominy) is one of two key ingredients in this dish; canned hominy is just barely acceptable compared to the frozen product. Frozen posole is not always easy to find; some grocery store chains do not carry it. WalMart in my area has it. The other key ingredient is roasted Hatch chiles; when they were in season, I roasted and froze several pounds. Frozen or canned green chiles may be substituted, but the flavor isn't quite as intense. Adding potatoes, carrots, and celery, and German sausage to posole may be unconventional, but it tastes good.
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| 1 lb. cubed pork |
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| German link sausage |
6 cups vegetables (a combination of any of
the following, or others of your choosing; this is a total of 6 cups, not 6 cups of
each)!
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| Onions, garlic, jalapeno, potatoes, carrots, and celery |
- Cubed potatoes
- Sliced carrots
- Sliced celery
2 cups chopped onions
1 jalapeno, finely chopped
3 tablespoons minced garlic
2 tablespoons olive oil
16 cups water or vegetable broth
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| Posole that has been soaked and rinsed |
Additional water as needed
2 lbs. frozen posole, soaked and rinsed according to
package directions
1 tablespoon cumin
1 teaspoon oregano
1 teaspoon dried green chile,(to taste, in case you need more heat)
1-1/2 cups chopped Hatch chiles (roasted)
Salt to taste
Sauté onions, garlic, and jalapeno in olive
oil. Add pork and brown slightly. Add broth or water, posole, vegetables, and
seasonings. Bring to a boil and simmer
until the posole and vegetables are tender and the meat is done. Add additional water as needed during cooking process. Adjust seasonings to taste. |
| Lots of good ingredients! |
To serve, garnish with chopped green cabbage, thinly
sliced radishes, cilantro leaves, and juice from lime wedges. This makes a large batch; eat half now and freeze the rest for later; posole freezes very well.
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| Posole with pork. |
