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Blue Lake Ranch Green Chili Posole

This hearty stew is a welcome southwest inspired breakfast option for a snowy morning or day of adventure.
Recipe courtesy of Blue Lake Ranch
Prep Time : 1 Hr
Cook Time : 4 Hr
Yield : 12 Servings
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Ingredients
Ingredients
  • 2 (64 ounce) cans hominy
  • 3 cups water
  • 3 -4 lbs pork shoulder
  • 4 cups chicken stock
  • 2 (64 ounce) cans green chilies
  • 1 (64 ounce) can stewed tomatoes
  • 2 medium onions
  • 1 tablespoon dried oregano
  • 4 garlic cloves
  • 1 teaspoon cayenne pepper
  • salt
  • pepper to taste

Preparation
Preparation
If you you are using canned Hominy add it with other ingredients after the pork is done

Take the pork shoulder and cut it into several large pieces place in large stock pot,with the chicken stock until meat is tender
separate into bite size chunks.

While meat is cooking peel and dice the chilies and onions.

if using canned tomatoes crush into medium chunks.

peal & crush garlic and chop into small dice

Once meat is tender and posole has finished cooking combine all other ingredients into pot where meat has been cooking along with oregano and other spices salt and pepper to taste simmer for another hour to allow flavors to blend. serve with tortillas and sopapillas.