I was shown once how to make a breakfast called Passoli{pasolli..sp?} ..It was made with whole homany, sauted in garlic and sausage. Any body know this dish? Do I have all the stuff or am I missing something? I recall It being that simple..but think I'm missin something.

I don't know that recipe. Sorry, I wish I could help. Hope you find out.

Posole is a simple but very tasty dish. I don't usually measure anything when I make it but I would add some chilpolte in adobo to the recipe below to jazz it up.



* 1 1/2 lbs. pork shoulder
* 1/2 onion stuck with 2 cloves
* 2 cloves garlic, peeled
* 5 peppercorns
* 1/2 teaspoon whole cumin seed
* oregano, pinch
* 1 onion, chopped
* 2 cloves garlic, chopped
* 2 tablespoon oil
* 1/2 teaspoon black pepper
* 1/2 teaspoon ground cumin
* 1/2 teaspoon cloves
* 1/2 teaspoon cayenne
* 4 cups canned white hominy, drained and rinsed
* 3 to 5 cups pork broth from cooking pork shoulder
* 1 cup canned chopped green chilies
* Salt to taste
* 2 whole jalapenos, canned or fresh, chopped (optional)

This recipe requires a simple prep. Prepare the onion with the 2 cloves, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed. Now you are ready to cook.

Place the meat in a large saucepan and just cover with lightly salted water. Add the clove studded onion, 2 cloves peeled garlic, peppercorns, cumin seed, and oregano. Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes. Remove meat and broth, reserving both.

Sauté the chopped onion and garlic in oil until translucent. Add the remaining spices, stir for a minute. Cut the reserved pork into 1 inch cubes and add to the pan. Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock), green chilies and jalapenos (optional).

Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender. If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth. Degrease the stew, taste for salt, and serve in soup bowls.

This is a delicious recipe and well worth the effort to make.

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The above recipe is for the dish "posole". This is a very common dish and is eaten a lot. The word "posole" is also spanish for Hominy. Someone might have used some hominy to mix with sausage or whatever for a breakfast dish and it contained hominy, but was not the actual dish called "posole". This is somewhat like the difference between having some hamburger and eating a hamburger.

Go to foodnetwork.com. You might find it there.

In NM, Posole' is more of a soup dish (served any time of day) and involves red chilie. Delicious but ther are alots of variations...

Thank you everyone!!! I have researched this and found that pazole is also just another name for the homany..So I guess I will fudge my way thru this breakfast thing. Thanx ever so much for the soup receipe ..thats the one I kept runnin into also....If my breakfast turns out good...will let ya's know and post it up.. Again Thanx.