Liturgical Year : Recipes : Posole (Mixed Stew) | Catholic Culture

Ingredients

• 1 onion, chopped
• 2 cloves garlic, peeled and chopped
• 2 tablespoon vegetable oil or lard
• 1/2 teaspoon each black pepper, ground
• cumin, cloves, cayenne
• 1-1/2 lbs. pork shoulder, cooked and cut into 1-inch cubes
• 2 to 3 cups canned white or yellow hominy (drained and rinsed)
• 3 to 5 cups pork broth, degreased and strained;
• 1 cup canned chopped green chiles
• 2 whole Jalapenos, canned or fresh (omit for milder recipe)
• salt to taste