Ingredients and Weight: - Boneless pork shoulder roast (3 pounds) - Chicken broth (1 quart) - Beef stock (1 quart) - Chicken bouillon cubes (2) - Beef bouillon cubes (2) - Hominy (1 can, 15 ounces) - Dried red chili peppers (1 ounce) - Garlic (3 cloves) - Onion (1 large) - Serrano peppers (2) - Salt and pepper to taste
Preparation Time: 30 minutes
Cooking Time: 2-3 hours
Difficulty Level: 2 (Easy)
Preparation Method Steps: 1. In a large pot, brown the pork shoulder roast on all sides over medium-high heat. 2. Add the chicken broth, beef stock, bouillon cubes, hominy, chili peppers, garlic, onion, serrano peppers, salt, and pepper. 3. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the pork is tender. 4. Remove the pork from the pot and shred it. 5. Return the shredded pork to the pot and serve hot.
Nutritional Information: - Calories: 350 per serving - Fat: 15 grams - Protein: 25 grams - Carbohydrates: 30 grams
Dish Characteristics: - Savory and flavorful - Hearty and filling - Easy to prepare
User Comments: - "This is the best posole I've ever had! The flavors are amazing." - "I love the slightly spicy kick from the serrano peppers." - "This is a great dish for a family gathering or a party."
Special Precautions and Tips: - Hominy can be found in the canned vegetable section of most supermarkets. - Dried red chili peppers can be found in the spice aisle of most supermarkets. - Serrano peppers are hot, so handle them with care. - To make the dish vegetarian, substitute vegetable broth for the chicken and beef broth.