1. Bring water to a boil. 2. Rinse meat and add to water with garlic. 3. When meat begins to brown, add salt and 1 T. chile powder. Mix in hominy and onion. 4. Turn heat down and cook on low heat for 3 hours until beans and hominy are tender. 5. Add more water and stir as needed while cooking. 6. For the Red Sauce: 7. Combine olive oil, onion, garlic, and oregano in a medium saucepan over medium heat. 8. Stir continuously until the onion starts to brown. 9. Add flour and cumin, stirring until flour begins to brown. 10. Whisk the chile into 2 1/2 cups of water, add to the saucepan, whisking all the time. 11. Stir until it begins to thicken. Simmer for 15 minutes. 12. Stir in lime juice, season with salt. 13. Add this red sauce to the posole. ---------------------------------------------------------------------------
Nutrition
Ingredients
