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Posole
Ganesan Family, Holden, MA
“I made this once from a bunch of random stuff we had in the fridge and it turned out amazing! The kids love it and there is never any left over.”
Robin Ganesan
INGREDIENTS Serves 4
4 pork chops, trimmed of fat and bone, cut into thin strips
3 tablespoons Wondra flour, or as needed
1⁄2 to 3⁄4 cup chicken broth, or as needed
1 (8-ounce) jar Chi-Chi’s medi- um thick and chunky salsa
1 (8-ounce) can tomato sauce
2 to 4 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1 teaspoon garlic powder
2 (15.5-ounce) cans hominy
Chopped fresh cilantro, for garnish
Flour tortillas, for serving Salad, for serving
PREPARATION
1. Inalargepotovermedium- high heat, cook the pork until just browned, 3 to 4 minutes; don’t overbrown or it will become tough. Sprinkle with the flour and cook, stirring, for 1 minute. Add just enough broth so that the flour mixture bub- bles up into a thick sauce; add more flour if needed and stir.
2. Add about half of the salsa, half of the tomato sauce, the chili powder, oregano, cumin, coriander, cinnamon and garlic powder.
Add more broth if the
sauce is too thick. Simmer, stirring occasionally to prevent sticking, for about 1 hour. Add a little more broth if needed to prevent the mixture from burning;
keep an eye on it because
it is thick.
90 – TASTE OF HOME