Oxtail Posole
Preparation Time:
0:20 (approx.)Cooking Time:
0:30 (approx.)Number of Servings:
8INGREDIENTS
1
tsp (10 ml)
Ancho chili powder
1
tbsp (20 ml)
Vegtable oil
1
Sea salt to taste
1
Romaine lettuce, thinly sliced
12
cup (3000 ml)
Reserved oxtail stock
1/2
Juice of 1/2 lemon, freshly squeezed
1
head of celery, large stalks only, diced
3
clv
Garlic
1
tbsp (20 ml)
Dried Mexican oregano
2
Carrots, diced
3
cup (750 ml)
Canned hominy corn kernels, drained
2
white onions, diced
DIRECTIONS
- In a large pot, heat oil and saute garlic until golden.
- Add carrots, onions, celery, chili powder, and sea salt.
- Saute until onion is translucent.
- Add reserved stock, oregano and hominy to the pot.
- Bring to a boil and reduce to a simmer for 15 minutes.
- Add lemon juice and adjust seasonings.
- Remove from heat.
- Just before serving, add oxtail meat to the soup and reheat.
- Garnish with thinly sliced romain lettuce leaves.
