Thursday, July 9, 2009

Pork Psole

I have no idea what makes something "Psole" but that s what it's called, also I add extra cans of both hominy and beans and only use 1/4 lb or less of pork, just enough for a little flavor.

Pork Psole

1 lb pork stew meat, cut into ¾ in, cubes
1 large onion, chopped
2 cloves garlic, minced
1 Tbsp. Oil
3 c. beef broth
1 can white hominy, drained
1 can white beans, brained
1 can chopped green chilies
1 – 2 jalapeño pepper, seeded and finely chopped (optional)
½ tsp. each salt, cumin, and oregano
¼ tsp. each pepper, cayenne pepper

In a soup kettle or Dutch oven, cook the pork, onion and garlic in oil over medium heat until meat is no longer pink; drain. Stir in the broth, hominy, beans, chilies, jalapeño if desired, salt, cumin, oregano, pepper and cayenne.
Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until meat is tender.

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