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Classic Posole de Ranchos

1 pound pork shoulder
chicken broth (optional)
1 small white onion, chopped
2 garlic cloves, chopped
salt and pepper
1 teaspoon oregano
1 tablespoon cumin
1 teaspoon cayenne
6 cups white hominy, drained and rinsed
1/2 cup chopped green chilies

Place the pork in a sauté pan and braise until completely browned.

Once the meat is finished, put into a crock pot. Fill the pot with water, chicken broth or a combination of both. Add the chopped onion, garlic cloves, salt and pepper, oregano, cumin, cayenne, white hominy and green chilies.

Set your timer for six hours and let cook.

When ready, remove the meat and set aside. Shred the pork into thin strips and add back to the pot. Taste and
adjust seasonings. Serve in soup bowls and enjoy with warmed tortillas.

Property Sold

MLS: #80892

Price: PROPERTY SOLD!

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