Mexican Posole Soup
I use fresh nixtamal (hominy), but you can use can hominy if you can’t find the fresh stuff…not quite as good, but will do. If you use canned it does not go in until the soup is done otherwise the corn will get mushy
Cut a roast up in medium chunks and the nixtamal
1/2 onion chopped
Water as for soup…cover good
2 Tablespoons of chicken broth powder (I use mexican kind)
1 pound of pinto beans cleaned
This gets cooked for about 3-4 hours until done
some like their posole with chili powder in it and it is good. I use Santa cruz chili powder/not hot/just good
I like when it is done to put fresh chopped cilantro in my bowl of soup and even some salsa…but that is my preference.
This is good served with mexican bread (not sweet)