Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rehydrate dried chili’s by boiling in 2 cups water for 1 hour. Run through blender and set aside. | 2. Brown Pork loin in lard or Crisco. You probably rarely use lard in your everyday diet, so just DO IT (things in moderation are OK)! | 3. Drain and rinse well hominey. | 4. Add water to a large heavy stock pot. ADD neck bones(or pigs feet), onions, garlic, salt and bay leaf. | 5. Simmer 2 hour and add, chopped celery, browned pork, dried chili/liquid, and hominey. | 6. Add corn 10 minutes before finish. Garnish with a cooked Pigs Foot on top of Posole covered with shredded Cabbage and sliced Radish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork loin	3	lb		2352.9653	0.0	285.2286	134.6115
white hominy	112	ounces		2286.1031	452.7754	46.9921	27.9413
pork neck	2	lb	bone	806.9352	0.0	179.5204	4.5333
onion	1		sliced	60.0	14.01	1.65	0.15
celery	1	bunch	sliced	-	-	-	-
water	4	quarts		-	-	-	-
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
salt	4	tablespoons		-	-	-	-
bay leaf	2			-	-	-	-
chilies	3			291.4543	72.0	0.0	0.0
corn kernel	28	ounces		1039.8594	205.3524	28.735	11.2718

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.