Posole or Pozole is a traditional spicy soup and maybe even a stew, of Mexican cuisine. Made with hominy and meat, usually pork or chicken and various spices.
This aroma is wonderful as it cooks on a cold dreary day.
| 1 ½ LBS PORK STEW MEAT – cut in bite-size cubes | 1 LARGE ONION – chopped 2 TB CANOLA or VEGETABLE OIL |
| 3 GARLIC CLOVES – minced | 3 CUPS BEEF or CHICKEN BROTH |
| 2 CANS (15 OZ) HOMINY – rinsed and drained | 2 CANS (4 oz) CHOPPED GREEN CHILES |
| 1 or 2 JALAPENO PEPPERS – seeded, chopped | SALT – to taste ½ TSP GROUND CUMIN |
| PINCH OF DRIED OREGANO ¼ TSP CAYENNE PEPPER – or to taste | FRESHLY GROUND BLACK PEPPER – to taste |
MAKES 4-5 SERVINGS
In a Dutch oven or even a stock pot, cook the pork together with the chopped onion in oil over medium heat until the meat is no longer pink but not well done. Add the garlic and cook for a minute or two stirring to blend in. Stir in broth, drained hominy, chiles, jalapeno, salt, cumin, oregano, pepper, and cayenne.
Bring to a slow boil and then reduce heat, cover, and simmer for about 40-45 minutes until the meat is tender.
Serve in soup bowls and pass the cilantro and tortilla chips and maybe some guacamole…..and even a nice cold beer or crisp white wine!
But while you are cooking why not a salt rimmed Margherita, straight up!
BUON MANGIATA!
Ancora 
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