Sauté onion in butter or drippings until translucent. Combine onion and fat with all other ingredients; toss well and pour into an oiled or Pammed casserole. Bake covered at 425°F for 30 minutes, or until all is hot through and cheese is melted. Let stand 5 minutes before serving. Serve with a green salad and cold lager or iced tea.
Author's Comments
*Chileheads: don&#039;t substitute hotter peppers; too much fire doesn&#039;t work well here.<br />
<br />
**Drippings better.
I do not really know why you are calling this Posole. For me Posole is the Pork soup made with hominy, and is garnished with shreded cabbage, choped onions, dry oregano and a squeeze of lime.
The only thing Mexican about this recipe is the name. Gag, cottage cheese, soy and yogurt??? Put this recipe in another category, it insults all mexican cooks.
Instructions
Sauté onion in butter or drippings until translucent. Combine onion and fat with all other ingredients; toss well and pour into an oiled or Pammed casserole. Bake covered at 425°F for 30 minutes, or until all is hot through and cheese is melted. Let stand 5 minutes before serving. Serve with a green salad and cold lager or iced tea.
Author's Comments
*Chileheads: don&#039;t substitute hotter peppers; too much fire doesn&#039;t work well here.<br />
<br />
**Drippings better.
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posole