1 lb pork roast. (pork shoulder) (optional)
1 large yellow onion, diced
2 cloves garlic, minced (or through a press is best)
2 Tablespoons olive oil
*Heat oil in large sauce pan and add garlic and onions. Heat on medium just until translucent, not browned. then add pork roast and cook for about five minutes stiring fequently to brown meat.*
If not using the pork just go to next step. Add water or broth and posole and cook, covered for approximately two hours then add the rest of the ingredients and cook another hour. The posole maintains a fine texture.
Posole is traditionally made with pork but it is good with chicken, chicken broth, or vegetable broth.
You can use red or green chili in this recipe but our Mexican Style seasoning contains both with southwestern spices and it is mild. This recipe is very flavorful.
*It can be added to a crock pot after the pork, garlic and onions are cooked. At that point add all ingredients to crock pot and cook 4 hours on high or all day on low. Be sure to add extra broth as the posole will soak up some of the liquid as it cooks. They will expand as beans do so 1 lb will fill a crock pot.