Easy Microwave Posole
"A quick and surprising good tasting 'instant' posole that fills the bill and doesn't take a lot time and effort but I thought it came out pretty close considering how little goes into it."
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
2-3
ingredients
- 1 lb lean pork, cut into stew-meat sized pieces
- 1 large onion, roughly cut medium small
- 1⁄2 cup tomato sauce
- 2 (15 ounce) cans hominy, drained
- 1 -2 tablespoon Tabasco sauce (or to taste)
- 1 1⁄2 tablespoons chili powder (or to taste)
- 1 tablespoon garlic powder (or to taste)
- 1 teaspoon cumin (or to taste)
- 1⁄2 teaspoon Mexican oregano
- 1 1⁄2 tablespoons chicken bouillon granules
- 6 cups water
directions
- Place stew-sized chunks of raw pork, rough cut onion, drained hominy, spices, Tabasco sauce and two cups of water in a large microwaveable bowl large enough to hold the ingredients.
- Microwave until pork is cooked completely through, Time of cooking depends on your microwave's power.
- Remove bowl with cooked ingredients from microwave and stir in the tomato sauce, chicken bouillon and the remaining.
- water (about 4 cups) or until posole is the right consistency according to your taste. Stir to blend in the newly added ingredients.
- Place back in microwave and reheat until hot. Note: If finished posole comes out with too much fat on top, you might want to let it all cool down then chill and skim the fat off the surface and re-heat before serving. It all depends on how much fat the pork had which you used.
- Posole is usually eaten with the traditional accompanying condiments prepared beforehand according to taste. Usually shredded lettuce, shredded radish, chopped cilantro, lime or lemon juice, your favorite salsa; even cubed Monterey Jack cheese or diced avocado.
- This quick and easy-to-prepare posole comes out amazingly well considering how little time is spent in preparation. The only downside is possible greasiness if the pork has much fat on it. I suggest chilling it first in the refrigerator, then removing fat before serving it if you don't do well with posole that has visible fat on top of it. This soup is also delicious served with warm tortillas, corn or flour.
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RECIPE SUBMITTED BY
Tiomarrano
Chico, 43
<p>I am currently retired and trying to salvage our <br />family heirloom recipes that my mother left 40 years ago hand written on now fading recipe cards. <br /><br />I would like to share some of these recipes with the general public. Of course they reflect the old high fat 'un-healthy style of cooking done fruequently in those days. So, if you see something you like, feel free to try to modify it to a more healthy modern equivalent if you don't think it will hurt anything. I see it this way: recipes are guidelines, not commandments.</p>
