Posole Nini (From Missi Glauch) – a delicious recipe with hominy, pork ribs, onion, garlic, Chicken, Salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In large pot, saute quartered and sliced onion until transparent, add whole garlic cloves and 1-2
2
TBS of dried oregano (depends on amount of Posole you are cooking). Start with lesser amount as you can always add more to taste.
3
Add water 2/3 full in pot and add chicken broth paste, bring broth/water to boil
4
Add large pinch of salt
5
Rinse frozen hominy in colander and add to boiling water
6
One hour after cooking hominy, add meat and chile pods. Continue to slowly boil and add water or chicken broth as needed.
7
When hominy starts to pop open, taste for seasoning and tenderness of hominy. Remove cooked chili pods and bones from broth.
8
Serve red chile on side. Additional condiments can be served with Posole as a side dish: chopped onion, lemon slices, oregano.
1737
kcal
Calories
87
g
Fat
20
g
Carbs
210
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1-2 lb pkg frozen hominy, 5 lb pork ribs, 1 large onion, Peeled garlic cloves 4-5, and more.
Yes, Posole Nini (From Missi Glauch) falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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