Posole #4
| Yield: | 8 Servings |
| Categories: | Meat |
| 2 | qt | Chicken stock ( or canned chicken broth) |
| 3 | -(up to) | |
| 4 | lb | Pork neck bones |
| 6 | Chicken thighs (skinned or not) | |
| 2 | md | To large onions |
| 2 | (29-oz) cans of golden or white hominy | |
| 4 | Cloves garlic; large, or more | |
| 1 | tb | Dried oregano |
| 1 | ts | Ground cumin |
| GARNISHES | ||
| Chopped fresh cilantro | ||
| Chopped green onions | ||
| Chopped Jalapenos or Habaneros (can use pickled or canned) | ||
| Quartered limes | ||
| Shredded cabbage | ||
| Your favorite hot sauce | ||
| Corn tortillas cut in strips and fried crisp. | ||
| SIDES | ||
| Gucamole or sliced avacado | ||
| Fresh salsa | ||
| More corn tortillas |
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