Gathering Around the Table for Las Posadas

• Gluten free

• Meat

  • 2 lb Pork roast

• Produce

  • 10 Ancho chiles, dried
  • 1 tsp Garlic, ground dried
  • 1 10 oz can Green chiles
  • 1 29 oz can Hominy
  • 1 tsp Mexican oregano
  • 1 Onion, large

• Canned Goods

  • 4 cups Chicken broth

• Baking & Spices

  • 1/4 tsp Pepper, ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin

Found on jenniferppriest.com

Description

Ingredients

• 2 lb pork roast, cubed
• 1 TBSP olive oil
• 10 oz can diced green chiles
• 29 oz can hominy, drained
• 1 large onion, diced
• 2 tsp cumin
• 10 dried ancho chiles
• 1 tsp ground dried garlic
• 1 tsp Mexican oregano
• 4-6 cups chicken broth
• ½ tsp salt
• ¼ tsp ground pepper

Directions

• Soak the ancho chiles in water for 30 minutes to one hour, until softened.
• Remove the seeds and stems from the chiles. Blend in the blender until smooth. Add water or chicken stock to the blend to make blending easier if needed.
• Season the pork with garlic, salt, and pepper.
• Brown the pork roast pieces in olive oil.
• Add onions and remaining spices to the pot and cook until the onions are softened.
• Add remaining ingredients, except hominy. Bring to a boil. Turn down to low and simmer for 1.5 hours.
• Add hominy and simmer for 30 minutes.
• Skim off any fat or oil that rises to the top of the soup while cooking.
• Serve with diced onions, diced cilantro, lemon wedges, and spice mix (or menudo mix).