Posole is a Mexican stew made with hominy, green chilies, and cubes of tender pork. Serve it with some blue corn tortilla chips, guacamole, sour cream, and a green salad.
- 1 16-ounce package pork roast au jus
- 1 4-ounce can chopped green chilies, undrained
- 2 14-ounce cans chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano leaves
- 1 15-ounce can hominy, drained
- 2 cups frozen corn
- 3 tablespoons flour
- ½ cup water
Remove pork from package and cut into 1-inch cubes.
Combine pork in large saucepan along with juice from pork, chilies, broth, chili powder, cumin, oregano, hominy, and frozen corn. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 12 to 15 minutes, until pork is hot and tender.
In small jar, combine flour and water and shake well to blend. Stir into stew and raise heat to medium.
Cook and stir until stew thickens, about 5 to 8 minutes. Serve immediately.
Hominy is made by removing the bran and germ from kernels of corn. It can be made by soaking the corn kernels in a weak solution of lye and water, or by physically crushing the corn. Yellow hominy is generally sweeter than the white. You can substitute barley for it in any recipe if you'd like.