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Fiesta Posole Pot

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Submitted by: Cindy Holliday

 

Pork stew meat and chicken are cooked in a mixture with yellow sweet pepper, red pearl onions, canned pinto beans, hominy, Rotel tomatoes, and zucchini, along with chicken and beef broths, and enchilada sauce to make this Mexican soup.
 

Ingredients

  • 12 oz. smoked bacon, cut into medium diced
  • 1 lb. small cubed pork stew meat
  • 1 lb. small cubed chicken breast
  • 1 large yellow bell pepper, cut into 1-inch long strips, approx. 1/2-inch wide
  • 2 cloves chopped garlic
  • 2 14 oz. cans chicken broth
  • 2 14 oz. cans beef broth
  • 1 19 oz. can enchilada sauce
  • 15-20 small red pearl onions
  • 1 15 oz. can pinto beans, rinsed & drained
  • 1 14 1/2 oz. can white hominy, rinsed & drained
  • 2 10 oz can Rotel diced tomatoes & green chilis
  • 1 large zucchini, medium diced

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Method

In a large heavy stew pot, render (cook) bacon until crisp. Remove bacon bits; drain and set aside, leaving the drippings in pot. Next add pork, chicken and yellow bell pepper strips, brown well. Add chopped garlic the last minute or two to slightly brown. While the pot is still hot, carefully pour in about 1/2 can of the chicken broth to deglaze, stirring constantly for approx. 2 minutes with wooden spoon. Add remaining chicken broth, beef broth, enchilada sauce, red pearl onions, pinto beans, hominy, diced tomatoes & green chilis, and drained bacon. Bring to boil, reduce heat, cover and simmer 25 minutes. Then add diced zuccini, cover & cook 15 more minutes. You want the zuccini to be 'al dente'.

 

Notes: Excellent served with buttered crisp flour tortilla quarters.

 

Number of Servings: 12 servings

 

Submitted by: Cindy Holliday ()

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