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Texas Green Chile Posole

Texas Green Chile Posole

4 slices bacon, sliced thick and chopped

1 large onion, chopped

1 pound pork chunks

3 cloves garlic, minced

6 cups water

2 cups roasted New Mexican green chiles, chopped

4 cups chopped summer squash such as tatuma, zucchini or yellow crookneck

1 30 ounce can pozole blanco (white hominy)

1 teaspoon cumin

1 teaspoon Mexican oregano

1 tablespoon salt or to taste
Garnish plate:

lime wedges

sliced radishes

chopped onion

chopped cilantro

baked tortilla strips
In a soup pot over medium high heat, brown the bacon until it releases some grease and add the onion. Cook for a few minutes until the onions are wilted. Add the pork and garlic and stir fry for a few minutes until lightly browned.
Add the water and bring to a boil. Cook for ten minutes, then reduce the heat to a simmer and add the rest of the ingredients (except the garnish). Cook covered for two hours (or longer), stirring and adding water if needed. Serve in soup bowls.
Pass around a plate of garnishes for diners to add to their soup.
Serves 6 to 8

Source: http://www.robbwalsh.com/2010/08/holy-posole-its-green-chile-time/

Submitted by: Pete on August 22, 2011, 8:32 pm

This recipe is included in 1 recipe book.

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