Ingredients:
2 Tablespoons Vegetable Oil
1 Small Onion, Chopped
4 Garlic Cloves, Minced
1 Teaspoon Cayenne Pepper
1/3 Teaspoon Fresh Ground Cumin
1/2 Teaspoon Fresh Ground Cloves
1 1/2 Pounds Roasted Cooked Pork Shoulder Or Butt, Cubed
2 2/3 Cups Chicken Or Vegetable Broth
3/4 Cup Fresh Green Chile's
1 Large Jalapeno, Chopped
3 Cups Cooked Posole
Information:
Serving Size 6
321 Calories Per Serving
12 Grams Of Fat
Cooking Directions:
In a large sauce pan or skillet heat oil on high, saute the onion until the onions are translucent but crunchy. Then add the cumin, garlic, cayenne and ground cloves and cook just long enough to get a nice aroma going, about 1 minute. Once done add in the pork and cooked posole, chopped jalapenos, broth and green chile's. Cover and simmer cook for 1 1/4 hours. Goes great with flour tortillas and hot enchilada sauce.
