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BBQ Pork Posole |
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Serves: 8
The proliferation of refrigerated fully cooked meats sealed in their own microwave-to-table warming coffins is disheartening to anyone who appreciates the flavors of an authentic roast. I would never serve them as the centerpiece of a meal, but they sure make great, hearty soups that taste as if they had cooked for hours, even though they take little more than 15 minutes from package to dinner.
1 tablespoon vegetable oil
1/2 cup diced onions, fresh or frozen
1 (18-ounce) container refrigerated barbecued pulled pork
1 cup chunky salsa, medium or hot
1 (32-ounce) container chicken broth
1 (30-ounce) can whole hominy (posole)
3 tablespoons lime juice, fresh or bottled organic
1/4 cup chopped cilantro or 2 tablespoons jarred cilantro pesto
Salt and ground black pepper to taste
Ground black pepper, to taste
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Heat the oil in a large saucepan over medium-high heat. Add the onion and sauté until soft. Add the pork, salsa, broth, and posole. Simmer for 10 minutes. Add the lime juice, cilantro, salt, and pepper and simmer for 5 minutes more; serve.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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