Gringo Posole

By: Taylor Graciano


- Velveeta cheese, 1 lb. block
- 1 can, hominy (posole)
- 1/2 lb. ground beef (or any cooked meat of your choice)
- Roasted Hatch Green Chile, chopped (I used 3 large chiles, and it was great. But this is totally up to you!)
- 1 small can, cream of mushroom soup (or cream of anything)
- 1 small can, chicken stock
- 1 tsp. oregano
- 1 tsp. ground cumin
- 2-3 bay leaves


1. Pour entire contents of hominy into large stockpot, and place over medium heat.
2. Add cream of something soup, then fill the same can with chicken stock and pour into the pot.
3. Add oregano, cumin and bay leaves and bring to a simmer.
4. Meanwhile, now would be a good time to cook your meat of choice.
5. Now, add cooked meat and the amount and temperature of green chile you prefer.
6. Then add the cubed cheese and stir until melted.
7. Then "serve in large bowls because everyone will want more!"

If you don't have any of our Roasted Hatch Green Chile on hand you can also roast your own Fresh Hatch Green Chile or use our Hatch Green Chile Roast.

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