Title: Posole (Stew)
Categories: Ethnic Meat Soup Vegetable
Yield: 6 Servings
| 1/4 | c | Vegetable oil |
| 1 | | Clove garlic; finely chopped |
| 1/2 | lb | Pork; boneless shoulder, * |
| 1/4 | c | Flour; unbleached |
| 1/2 | c | Onion; chopped, 1 medium |
| 15 | oz | Pinto beans; drained, 1 cn |
| 30 | oz | Hominy; drained, 1 cn |
| 1/4 | c | Carrot; chopped |
| 1/4 | c | Celery; chopped |
| 1/4 | c | Green chiles; chopped |
| 1 | tb | Red chiles; ground |
| 3 | c | Chicken broth |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 1/2 | ts | Oregano leaves; dried |
| 1/4 | c | Onion; chopped, 1 small |
| 1/4 | c | Cilantro; fresh, snipped |
| 1 | | Lime wedges |
| 1 | | Tortilla chips |
This dish is a traditional New Years Day stew. It is thick with hominy,
beans and pork.