Mexican Posole

Janell Berrett

The ingredients for this recipe were handwritten in Spanish by a sister from Mexico working in the mission home. The sister had a hard time transferring the well-used recipe from her head down to paper!

1 kilo pork loin
500 grams maize flour or cornmeal
2 cups chicken broth
1/2 large onion, chopped in large pieces
3 dry guajillo chiles, without seeds
1/2 spoonful cumin powder
1 garlic clove
Salt and pepper to taste

Brown pork in oil. Remove from pan. Cook onions in same pan, with a small bit of water, for 5-7 minutes.  Add garlic, peppers and cumin. Stir in chicken broth to onion mixture. Whisk in maize or cornmeal and bring to a simmer over high heat. Add pork and salt and pepper. Cook over medium heat until mixture thickens.

Can be served with:
Radishes
Lettuce
Chopped white onion
Oregano
Chili powder
Limes
Tostadas or bread