Posole
Author: Chef Brad
Ingredients
  • 1 tablespoon lard or vegetable oil
  • ½ cup uncooked grain, barley, quinoa, or kamut
  • 2 large onions
  • 2 garlic cloves
  • 2 pounds pork butt, trimmed and cut in 2 inch pieces
  • 1 cup ancho chile puree
  • To make paste, place dried ancho chilies with water and
  • cook until tender. Blend in blender and pass through a
  • sieve.
  • 1 bay leave
  • 2 tablespoons dried Mexican Oregano
  • 1 teaspooon salt
  • 2 cups water
  • 1 can hominy, yellow
  • Cilantro leaves, shredded lettuce, and limes for garnish
Instructions
  1. In pressure cooker, melt lard or heat oil.
  2. Add onions and garlic.
  3. Saute until tender.
  4. Add remaining ingredients and place lid on pressure cooker.
  5. Pressure for 35 minutes.
  6. Garnish with cilantro, lettuce, and limes.
Recipe by Chef Brad America's Grain Guy at http://chefbrad.com/2015/10/posole/