Recipe ingredients
- 1/4 cup vegetable oil
- 1 clove garlic, finely chopped
- 1/2 pound pork, boneless shoulder, cut in 1/2-inch cubes
- 1/4 cup flour, unbleached
- 1/2 cup onion, chopped, 1 medium
- 15 ounce pinto beans, drained, 1 can
- 30 ounce hominy, drained, 1 can
- 1/4 cup carrot, chopped
- 1/4 cup celery, chopped
- 1/4 cup green chiles, chopped
- 1 teaspoon red chiles, ground
- 3 cup chicken broth
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 teaspoon oregano leaves, dried
- 1/4 cup onion, chopped, 1 small
- 1/4 cup cilantro, fresh, snipped
- Lime wedges
- Tortilla chips
Recipe method
- Heat oil and garlic in 3-quart saucepan until oil is hot. Coat pork with flour.
- Cook and stir pork in oil over medium heat until brown. Remove pork with slotted spoon and drain.
- Cook and stir 1/2 cup onion in the same saucepan until tender.
- Stir in beans, hominy, carrot, celery, green chiles, ground red chiles and broth.
- Heat to boiling. Reduce heat. Cover and simmer 10 minutes.
- Stir pork, salt and pepper into vegetable mixture.
- Heat to boiling. Reduce heat. Cover and simmer 30 minutes.
- Sprinkle with oregano, 1/4 cup of onion and the cilantro.
- Serve with lime wedges and tortilla chips.
Other mexican recipes:
Posole recipe
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