To prepare black beans con jalapeno, start by mixing 1 can drained white hominy, 1 can drained and rinsed black beans, 1 cup diced white onions, 1 cup each diced green bell pepper and diced red peppers, 1 cup diced green onion with tops, 1/4 cup seeded and chopped jalapeno pepper, one 24-ounce jar picante sauce, 2 tablespoons ground cumin, 1 tablespoon salt, 2 tablespoon white sugar and 1/2 cup finely chopped cilantro. Stir the mixture gently and refrigerate for at least one hour. Serve with tortilla chips and lettuce if desired. This recipe makes about 12 servings.
To prepare Mexican posole stew, place 2 pounds boneless pork loin and 8 ounces fried pork skins in a large kettle, cover the meat with water and add 1 tablespoon salt, then boil over medium heat for approximately 1 1/2 hours. Remove extra grease and reserve the liquid. Wash the posole carefully in order to remove lime from the kernels, put it in a large kettle, cover with water and boil until the posole pops. Mix it with meat, rind and shanks, and then add 1 teaspoon dried oregano, 2 cloves crushed garlic, 2 tablespoons chopped onion and 4 dried hot chili pepper pods. Allow to simmer for approximately 30 minutes before serving. This recipe makes about 12 servings.Learn more about Cooking