Chicken Broth Posole
4 hours 5 minutes
1 bottle Montana Mex BBQ sauce
2 TBSP lard
6 cloves garlic, sliced
1 smoked ham hock
1 large white onion, chopped
8 Cups chicken broth/vegetable broth
1 tsp dried Mexican oregano
3 bay leaf
1 Cup dry hominy (or substitute one can of cooked hominy, drained & rinsed)
1 zucchini, halved lengthwise and sliced into ¼” thick slices
Sea Salt to taste
Diced avocado, shredded cabbage, diced white onion, sliced radishes, fresh cilantro, Montana Mex Jalapeño Seasoning for garnish
In a six quart pot, saute garlic and onion until lightly translucent.
Add in ham hock and BBQ sauce on low heat until sauce beings to thicken.
Deglaze with chicken broth and add in mexican oregano, bay leaves and hominy. Bring contents in the pot to a boil and then reduce heat to a low simmer and cook for 4 hr or until Hominy is tender and soft.
Add zucchini, check and adjust seasoning and continue to cook on simmer for 30 min.
Garnish with avocado, diced onion, cilantro, radish and a sprinkle of Montana Mex Jalapeño seasoning for an extra kick.