Southern Ute Posole Recipe

ingredients

1 can (40 ounce size) green chili sauce
2 cans (7 ounce size) diced green chilies
1 can (29 ounce size) Mexican hominy
2 1/2 pounds pork shoulder roast, diced small
3 chicken breasts, diced small
1 dash salt, or to taste
1/2 teaspoon black pepper
50 ounces chicken broth
2 medium onions, diced
1 tablespoon oregano
1/2 teaspoon cumin
1 1/2 cup diced red bell pepper
1 cup picante sauce, medium
1 can (12 ounce size) tomato sauce
1 tablespoon sugar (secret ingredient)
1 red Mexican chili pod (optional)
1 cup flour (optional for thickening)

directions

In a large kettle, combine broth, pork, chicken, onion, oregano, and cumin. Cover and bring to a boil. Then, reduce heat and simmer for 1 hour.

Strain broth, discard chicken bones, chop up chicken, and skim off fat. Return all meat to broth, add vegetables, hominy, and sauces.

Simmer slowly for at least 2 hours. Taste and spice it with red chilies if you think it needs it. Be careful, it gets hotter the longer it cooks. You may choose not to add the red chilies.

One hour before serving, add the flour (if desired) to thicken it.

nutrition data

Nutritional data has not been calculated yet.