Mexican Recipes – MEXICAN POSOLE

MEXICAN POSOLE

2 lbs. boneless pork loin, cubed
2 lbs. chicken cooked and pealed from bone
1 tbs salt
2 cans (15oz) white hominy, drained
1 tsp. Mexican oregano
2 cloves garlic, crushed
1/2 small onion
4 dried hot red chili peppers
lime wedges

Place pork and chicken in large stock pot and cook for 1 1/2 hours and
skim grease of the top. Wash hominy and add to soup. Add in oregano,
garlic, onion and chilies. Let simmer for another 30 minutes. Serve hot
with lime wedges for garnish.

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