Monday, November 2, 2009


You can find dried or frozen posole. I use canned on occasion for convenience sake. The dry or frozen posole should be rinsed thoroughly. Be aware that it takes about eight hours or so for it to cook if you use dry and it expands quite a bit. To the posole, add:
1 can diced tomatoes
1 bunch cilantro
1 diced onion
½ can tomato sauce
2 lbs. pork (cooked if you are using canned posole, uncooked if you are using dry posole)
2 cans chicken broth
Mexican spices (Mexican Oregano, garlic, onion powder, cumin, salt, powdered red chili, and green chili.
Cook the canned posole 45 minutes or more and serve with hot flour tortillas. Yum!

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