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Mexican soup using hominy

Posole is an authentic and traditional spicy corn stew made by many Southwestern and Mexican families. Corn and chiles were basic foods for the Native American’s and Mexican’s ancestors and they became a staple in their cuisine. Posole was one of many dishes that stemed from these basic foods and has been eaten for centuries.

Posole and hominy are not the same, although hominy is often used to make the stew. We are told that hominy is blander than real posole, but posole is much harder to find. Also, the kernels that are used for posole are harder and give the stew a different texture. The hominy makes the stew easier and faster to make since the corn kernels are already softened.

Easy Posole

1 large can of hominy (I use the mexican brand its firmer)
3-4 pork ribs (I use chicken breast instead)
3-4 cloves of garlic or you can use powder
1 t of cumin (if you don't have it you can omit it)
3 cans of chicken broth 
2 can's of red enchilada sauce

In a large pan boil pork ribs until almost done in broth, cumin, and garlic. Add enchilada sauce, and hominy cook over low heat for about an hour. Serve with warm corn tortillas garnic with cheese and lime.

Very nice on a cold day!