I have had a craving for a pot of Posole lately. I dug up my old recipe, tweaked it a bit, and made a batch.
Topped with sour cream and chopped green onions, served with an ice cold beer and some flour tortillas.
As Alton Brown would say, that's Good EATS!!

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1 1/2 pounds Country Ribs, diced
Tablespoon Bacon drippings
One onion, diced
One bell pepper, diced
4 or more diced garlic cloves
One small can (or more) diced green chilies
Two or three dried Sweet Guajillo Chilies. Diced, reconstituted in a cup of boiling water, run through the blender until pur�ed
Salt and black pepper to taste
Two 15 ounce cans Hominy
Tablespoon Chili Powder
Oregano
Cumin
One lime
One quart beef broth


Melt the bacon drippings, saut� the onion and bell pepper. Add in the dice pork, and brown. Season.
Add one cup broth, and cook until that reduces. Squeeze in the juice from the lime.
Add in the hominy, and the rest of the broth.
Add in the Guajillo chilies and liquid from the blender
Check seasoning
Cover, and simmer for several hours. The meat should be very tender.

Serve with chopped green onion, sour cream and tortillas


Last edited by Mannlicher; 04/01/14.
Sam......