Everything is in the pot, turn the fire on,  let’s get ready for Red Posole


Summer is over.  It’s time to cook comfort food.  The perfect dish to serve on a cold day is Red Posole (pronounced poh-soh-lay). Serve with warm flour tortillas, shredded cabbage, shredded lettuce, avocado slices, sliced radishes, cilantro, tomatoes, crumbled cheese and a dollop of sour cream.  Has your mouth started to water…here’s a 45-minute red posole recipe!

INGREDIENTS:  2 ancho chili pods, 1 1/2  pound cubed pork chop steaks, 1 envelope onion soup mix, 1 ( 25 oz.) can white hominy, 3 (10 oz.) cans red enchilada sauce, 1 large chopped white onion,  4 minced garlic cloves, 1/2 teaspoon dried Mexican oregano, 1/4 teaspoon cumin, 1 crumbled bay leaf, 1/2 cup chili sauce, 1/2 cup cheese, salt and pepper to taste

Generously salt and pepper the meat.  Cut the meat into cubes 1/2-inch cubes.  Dust the meat with seasoned flour.  In a skillet add 1/2-inch oil.  When the oil is hot, add the meat and fry off till golden brown.  Remove from skillet and set aside.  Drain and rinse hominy, dump the hominy into a large heavy pot.  Add all the remaining ingredients, bring to a rapid boil, reduce heat to a simmer and cook for 45-minutes.  Here ya go Red Posole in 45-minutes!

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