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LOCATION: Recipes >> Mexican >> Posole

Print this Recipe    Posole

1 lb pork neck bones
2 cups chicken broth
1/2 cup chopped onion
3-4 cloves garlic
3 lb pork shoulder butt, cut in 1-inch cubes
6oz dried California chiles (about 12 pods) OR 6 tbsp chili powder
2 cups white hominy
salt & pepper

Cook bones in chicken broth with onion and garlic for about 2 hours.
Cut meat from bones and return meat to kettle. Add pork cubes and
cook for 45 minutes.

Remove seeds and veins from dried chiles. Soak chiles in boiling
water for about 20 minutes. Drain and puree in blender or rub
through a sieve.

At end of 45 minutes, test to see if pork is done; continue cooking
if pork cubes are not tender.

Add pureed chiles and hominy. Season to taste with salt and pepper.

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