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Recipes
Posole
Posole
Posole
photo credit: Ev Thomas
Posole
is an American Indian corn soup eaten throughout the southwest and all through Mexico. This is a perfect crock pot meal and works well with left over pork or poultry. Try this with your leftover Thanksgiving turkey.
Recipe By:
The Sonoran Grill, Mad Coyote Joe
Prep
15 min
|
Total
6hr 15min
|
Serves
N/A
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Pork
Thanksgiving Leftovers
Soups and Stews
Mexican Soups and Stews Recipes
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Ingredients
2
lb
roasted pork or any cooked poultry
3 14 1/2
oz
cans white hominy, drained
2 48
oz
cans chiken broth
3
cloves
fresh garlic, minced
1
tsp
ground cumin
1
teaspoon
whole Mexican oregano
1/3
c
New Mexio mild red hile powder
Garnish:
1
finely
chopped purple cabbage
1
bunch
fresh cilantro, washed and diced
1
finely
chopped white onion
1
bunch
red radishes, washed and thinly sliced
2
fresh
limes, cut into wedges (key limes if available)
1
tablespoon
chiltepin (cayenne pepper may be substituted)
Instructions
1. In a large crock pot place pork or chicken, hominy oregano, garlic, cumin, New Mexico mild chile powder and then your chicken broth. Heat on medium for 5-6 hours or longer.
2. Stir occasionally.
3. Serve in large soup bowls with a little of each of the following: purple cabbage, white onion, red radish, and cilantro. Crush I chile tepin (chiltepin) or add a pinch of cayenne pepper and a squeezed of fresh lime.
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