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New Mexican Posole -- Pork and Hominy Chili

Contributed By: Jo Ann, TX | See all of Jo Ann's recipes
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Active Time:  20 Minutes
Total Time:  3 Hours 20 Minutes
  6 Servings
Just as people in some areas of the country eat black-eyed peas or greens for good luck on New Year’s Day, people in New Mexico eat posole. This tasty soup/chili was a staple in my high school cafeteria when I grew up in the 1960's in Albuquerque, NM.
3 lean pork chops (with or without bones) about 1 to 1½ pounds
1 medium onion, chopped
1 clove garlic, minced
1 teaspoon dried oregano
½ cup of New Mexico red chili -- Found in 14 oz. tubs in frozen foods section.  Add more or less chili according to taste and the heat/spiciness of your chili.
1 extra large can (about 32 ounces) of white hominy that has been drained and rinsed gently in a colander
Place first 5 ingredients in a large pot or Dutch oven. Bring to a boil and reduce heat. Cover and simmer for two hours. Stir occasionally to assure there is plenty of water and meat is not sticking to bottom of pot. When meat is very tender remove all meat and bones using a large slotted spoon. Chop or shred meat and discard the bones, if any. Return the meat to the soup broth.

Add hominy.

Add salt to taste. Add more chili if desired or a dash of Tabasco.

Simmer for another hour. Serve with warm flour tortillas and butter.

Date Added: 08/30/2010
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