posoleThis is one of my favorite winter dishes, which I make in many variations.  This one was made with cubed pork shoulder, green chilies, and hominy. Then I got ambitious and soaked then puréed some dried guajillo peppers, for just a touch of red, inspired by this website.

I also took the trouble to buy cilantro, which really sparks the flavor, but of course, if you dislike cilantro, no worries.

And the green chile in this case was a real find, fire-roasted chopped poblano peppers from Wegmans!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s