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Posole, Tex-mex Style

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“This is a good Tex-Mex recipe for a hearty soup to warm you on a cold winter day. It was first printed in the Junior League Cookbook in the city in which I live. It tastes better the longer it cooks. You can use a crock-pot to cook it. I prefer the hot green chilies, but I was raised on Tex-Mex food and must have a cast iron stomach! I usually serve this with grated cheese on top and cornbread. This soup freezes well.”
READY IN:
2hrs 20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat vegetable oil in deep kettle.
  2. Brown the pork and chopped onion in oil.
  3. Add remaining ingredients and simmer for several hours.

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