Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Posole (Mexican Soup)




Source of Recipe


Internet


List of Ingredients




FOR THE MARINADE:
1/8 cup olive oil
1/8 cup cooking sherry
1 tbsp soy sauce
1 tbsp worcestershire sauce
1/2 tsp garlic powder
1/2 tsp cracked black pepper

MIX MARINADE INTO:
1.5 lbs lean Pork (or Chicken), cubed 1/2-inch. Cover and refrigerate 1 Hour minimum, 24 Hours maximum.

Place into crock-pot. Cover and cook on LOW 6 Hours.

Add:
1 large (28 oz) can white hominy, including liquid
1 small (4 oz) can diced green chiles (a 7 oz can of Herdez Salsa Verde may be substituted)
1 tbsp chili powder
1 tbsp menudo spice mix
1 tbsp dehydrated onions
2 limes, juiced

Cover and cook on LOW 2 to 4 Hours.

Garnish with freshly chopped cilantro and lime wedges. Serve with fresh "CORN" Tortillas.

Recipe