POSOLE, TEX-MEX STYLE

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Posole, Tex-mex Style image

This is a good Tex-Mex recipe for a hearty soup to warm you on a cold winter day. It was first printed in the Junior League Cookbook in the city in which I live. It tastes better the longer it cooks. You can use a crock-pot to cook it. I prefer the hot green chilies, but I was raised on Tex-Mex food and must have a cast iron stomach! I usually serve this with grated cheese on top and cornbread. This soup freezes well.

Provided by Julie in TX

Categories     Meat

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 1/2 lbs pork roast, cut into stew-meat sized pieces
1 large onion, diced
2 cups diced canned tomatoes
2 (15 ounce) cans hominy
3 (4 ounce) cans chopped green chilies (mild or hot)
garlic powder, to taste
salt, to taste
2 cups water
2 tablespoons vegetable oil

Steps:

  • Heat vegetable oil in deep kettle.
  • Brown the pork and chopped onion in oil.
  • Add remaining ingredients and simmer for several hours.

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