Definitely missing my kids but I needed this break more than anything and managed to get so much done just this weekend alone. It was a weekend full of cooking, cleaning, buying things, and best of all spending time with Weston.
With the temperatures dropping I have had Mexican Posole on my mind for weeks. My mother always made it for me during the fall/winter because it's one of my favorite cold-weather soups and I haven't had it in at least 2 years since I moved out. I always contemplate making a batch, but I'm always terrified I'll butcher the whole thing and never try to make it again...like fideo. Much to my surprise, I took a chance and it was a complete SUCCESS! I used pork stew meat, chicken broth, white/yellow hominy, and a new addition green chiles and enchilada sauce!
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| Yum! |
Ingredients
- 3 Tbsps. oil
- 1 lb. pork stew meat
- 1 tbsp. dried onion flakes
- 2 tsp. garlic powder
- 8 cups chicken broth
- 1 (14.5 oz.) can mild red enchilada sauce
- 1 (7.5 oz.) can chopped green chilies
- 1½ tsp. each chili powder, cumin
- ½ tsp. each Mexican oregano
- 2 (15.5 oz.) can white/yellow hominy, drained
- 1 lime (optional)
Instructions
- Heat oil in large pot on medium heat. Add pork, onion, and garlic. Sauté 3-4 minutes searing pork on all sides.
- Stir in broth, enchilada sauce, green chilies, and spices. Bring to a boil on high heat. Cover and reduce heat to low. Simmer 40 minutes. Add hominy. Cover and simmer 10 minutes.
- I like to garnish with a lime wedge squeezed!
If I remember correctly we spent the rest of the evening watching The Fox and The Hound (thanks Netflix) and me crying over the ending. What can I say? I'm a sucker for a good Disney movie :)
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