1. Rehydrate dried chili’s by boiling in 2 cups water for 1 hour. Run through blender and set aside. 2. Brown Pork loin in lard or Crisco. You probably rarely use lard in your everyday diet, so just DO IT (things in moderation are OK)! 3. Drain and rinse well hominey. 4. Add water to a large heavy stock pot. ADD neck bones(or pigs feet), onions, garlic, salt and bay leaf. 5. Simmer 2 hour and add, chopped celery, browned pork, dried chili/liquid, and hominey. 6. Add corn 10 minutes before finish. Garnish with a cooked Pigs Foot on top of Posole covered with shredded Cabbage and sliced Radish. ---------------------------------------------------------------------------
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