Amalia's Cocina Posole
Ingredients
In large soup pot, heat olive oil. When the oil is hot, sear the meat for about 2 minutes on each side. Add the onions and continue cooking for 2 more minutes. Stir in tomatoes. Add jar of Amalia's Cocina Chili Colorado Sauce and stir in stock. Bring up to boil. Reduce the stock to a simmer and cook for about 30 minutes. Add the hominy and cook an additional 30 minutes or until the meat is tender, cooked through and stew thickens. Stir in cilantro. Spoon the soup into individual bowls and garnish with lettuce, radish, onions, cheese and cilantro.
- 2 tablespoons olive oil
- 2 pounds pork shoulder, cubed into large chunks
- 1 cup diced white onion
- 1 cup peeled, seeded and chopped plum tomatoes
- 2-12 oz jars Amalia's Cocina Chili Colorado Sauce
- 2 quarts pork stock (beef stock can substitute)
- 1 pound hominy (found on your grocers Mexican Food isle)
- 1/8 cup chopped cilantro
- Salt and pepper to taste (please wait until you taste it first!)
- 1/2 cup chopped green leaf lettuce
- 1/4 cup diced radish
- 1/2 cup diced onions
- 1/2 cup Monterey Jack Cheese
- 1/4 cup chopped fresh cilantro
In large soup pot, heat olive oil. When the oil is hot, sear the meat for about 2 minutes on each side. Add the onions and continue cooking for 2 more minutes. Stir in tomatoes. Add jar of Amalia's Cocina Chili Colorado Sauce and stir in stock. Bring up to boil. Reduce the stock to a simmer and cook for about 30 minutes. Add the hominy and cook an additional 30 minutes or until the meat is tender, cooked through and stew thickens. Stir in cilantro. Spoon the soup into individual bowls and garnish with lettuce, radish, onions, cheese and cilantro.