Today I want to cook in my own kitchen. Maybe thats because its so clean....LOL.
My kitchen is where everyone gathers. And its so much fun when we are all together.
My Daughter is a very good cook as well as a blogger too!
She loves Geo Cacheing and her and her main squeeze write the blog
I love my Daughter Darcey's posole" and so I thought that would be the best recipe to make:
Darcey's Delicious Posole'
Easy delicious authentic Latino dish. I learned to make this in New Mexico from my extended family when my Grandfather passed away. Over the years I have changed the recipe to make it my own version. Warning: If you start making this, you will be asked to make it all of the time! Picture is without diced tomatoes, once they are added the broth turns a reddish color, tomatoes optional, I prefer it with them. 
Ingredients:
- 3 cups cooked pork, Make Pork roast first cook roast in 1/4 cupsoy sauce in crock pot, do not drain, once cooked, the meat will shred on own by pushing with a fork, once shredded in the crock pot then add the following:
- 2 tablespoons El Guapo Menudo Mix (It comes in 3/4 oz packages on the Mexican food Isle, is a seasoning packet usually around .80 cents to a dollar)
- 3 Chicken Bouillion cubes (Knorr brand, Caldo Con Sabor De Pollo comes in 8 cube package also on Mexican food isle, usually .69 cents to a dollar)
- 1 large onion, chopped
- 2 teaspoons of minced diced garlic, peeled and diced
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 2 (4 ounce) cans diced green chili peppers (or 2 fresh green chili’s seeded and diced)
- 1 (23 or 24 ounce) can white hominy, drained and rinsed
- 1can 14.5 oz of diced stewed tomatoes with chilies (optional)
- After you add all ingredients add enough water to cover the hominy
- salt to own taste
Garnishes:
All garnishes are optional after soup is cooked you can add any of the following to top of soup to add great flavor and variety.
- 1/2 cup chopped cilantro (garnish)
- lime wedges (garnish)
- 1 Bag of shredded cabbage or a head of cabbage cut into shreds
- 1/2 cup chopped onions
- 1/2 cup chopped radishes
- 1 cup of shredded cheese (Mexican blend or cheddar)
- Salsa
- Flour Tortillas to dip in soup while eating
Directions:
After preparing the pork roast in the crock pot* *(2-3 lb pork roast placed in crock pot with 1/4 cup soy sauce on low for 4-6 hours, you will be able to determine when the roast is done by pushing on it with a fork. When it falls apart it is done, shred with fork inside the crock pot so it absorbs the juices) After shredded add all of the ingredients. Stir well. Once everything is added make sure you add enough water to cover the hominy. Slow cook for 4-6 hours. You will be able to tell when it is ready when the hominy is soft. After it is cooked serve in bowls and add optional garnishes. I am attaching some pictures to help you see what seasonings you need and what the finished product should look like. Put the roast in crock pot night before on low when you wake up, shred the meat and add the rest of the ingredients. Turn crock pot to low and head out for a day of caching. When you return your house will smell so good and you will have a delicious warm dish to feed your hunger.
