Welcome in the fall season with this hearty Native American stew with warmed fresh corn tortillas and fresh seasonal fruit for dessert. Set the table with decorative ears of dried corn and small gourds or pumpkins.
- 1 pound boneless pork loin roast (cut into 3/4-inch cubes)
- 1 tablespoon vegetable oil
- 1 onions (large, chopped)
- 4 cloves garlic (minced)
- 30 ounces hominy (drained)
- 15 ounces tomato sauce
- 1 1/2 cups beef broth (OR chicken broth)
- 2 tablespoons chili powder
- 1 teaspoon dried oregano (crushed)
- 1/4 cup beef broth (OR chicken broth)
- 2 tablespoons flour
- fresh cilantro (chopped)
- In a large saucepan heat oil over medium-high heat. Cook and stir onion and garlic until tender but not brown. Add pork; cook and stir for 2-3 minutes or until lightly browned. Stir in hominy, tomato sauce, 1 1/2 cups beef broth, chili powder and oregano. Bring to boiling; reduce heat. Cover and simmer for 10 minutes or until pork is tender, stirring occasionally. In a small bowl, combine 1/4 cup beef broth and flour; stir into pork mixture. Uncover and cook over medium heat 10 more minutes, stirring constantly, until mixture thickens. Spoon posole into individual soup bowls. Garnish with cilantro.
- Serves 4.