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!
