This Recipe Comes From The Kitchen of Sharon Starks, Parkville, Missouri
|Posole is a traditional Mexican
dish from the pacific coast region of Jalisco. A thick soup that's usually made with pork,
hominy, garlic, onion, chili peppers, cilantro, and broth.
Ingredients Serves 4:
- 5 rounded Tbs minced garlic
- 10 peppercorns
- 2 tsp. Cumin
- oregano, big pinch
- 3 onions, chopped
- 1/4 cup olive Oil
- 1 tsp. black pepper
- 1 tsp. whole cloves
- 1/2 tsp. cayenne
- 4 cans canned white and yellow hominy,
drained and rinsed
- 3 cans Swanson vegetable broth.
- 1 cup canned chopped green chilies (two 8 oz
- Salt to taste
- 1 cup carrots, chopped into 1/2" cubes
- 1-2 cup celery, chopped
- 2 cups sliced mushrooms
- 1 can garbanzo beans
- 1 can okra, chopped (optional)
- 1 green pepper, chopped
- Cilantro, green onions, limes (garnish)
- 1 whole jalapeno, canned or fresh, chopped.
(2 if you really want to breathe fire and sweat.)
1, Saute the chopped onion, celery,
carrots, green pepper, okra and garlic in oil until translucent. Add the remaining spices,
stir for a minute. Stir in the canned hominy, broth (if there is not enough broth, add
more), mushrooms, garbanzo beans, green chilies, okra and jalapenos (optional).
2. Cook at a simmer, covered, for 45 to 60
minutes until the hominy is tender. If necessary, cook for up to an additional 60 minutes
until the chilies and onions are well blended into the broth. Taste for salt, and serve in
This is a delicious recipe and well worth
the effort to make. Garnish with cilantro, chopped green onions and quartered limes if
This is her grandson. Cute little booger isn't he?
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