Latin Flair, mexican food, Pork, Soup
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Mexican Posole w/Pork

  • 3 – 31/2 pounds pork butt, marbled with fat, chopped into small cubes
  • 3 tablespoons cooking oil
  • 6 cloves garlic, minced
  • 1 tsp salt
  • 2 tsp crushed oregano
  • 1/2 tsp cumin powder
  • 1/4 tsp pepper
  • 1 tsp garlic powder
  • 3 bay leaves
  • 10 cups beef broth
  • 1 can (28oz) enchilada sauce, Las Palmas
  • 1 1/2 cans (28oz) red chile sauce, Las Palmas
  • 2 tablespoons chile powder
  • 1 large can white hominy
  • 2 cups hominy liquid

This entry was posted in: Latin Flair, mexican food, Pork, Soup


Hi, thanks for stopping bye. I have so many passions, not quite sure (ever,) where to start. I hope you find posts here on my blog that are interesting to you. I have a culinary background, having spent time studying in Hollywood Ca. and in the South of France. I am also a passionate amateur photographer. Lately I've been trying my hand at the written word as well. Enjoy.

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