Posole
This hearty Mexican stew is filled with pork, green chiles, and dried hulled kernels known as hominy.
Prep Time:
20 mins
Total Time:
1 hr 30 mins
Servings:
Makes 6 to 8 main-dish servings.
Ingredients
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1-1/2 pounds lean, boneless pork, cut into 1-inch cubes
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2 tablespoons cooking oil
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1 medium onion, chopped (1/2 cup)
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2 cloves garlic, minced
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4 cups chicken broth
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1-1/2 teaspoons dried oregano, crushed
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1/4 teaspoon ground cumin
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2 14-1/2-ounce cans hominy, drained
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1 4-ounce can chopped green chilies
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Sliced radishes (optional)
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Shredded cabbage (optional)
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Sliced green onion (optional)
Directions
1.
In a large saucepan or Dutch oven brown half of the pork cubes in hot oil; remove meat and set aside. Brown the remaining meat with the onion and garlic. Return all of the meat to saucepan. Stir in the chicken broth, oregano, and cumin. Bring to boiling; reduce heat. Cover and simmer for 40 minutes.
2.
Stir in the hominy and green chilies. Cover and simmer for 30 minutes more. Skim off fat. Ladle into bowls. If desired, serve with sliced radishes, shredded cabbage, and sliced green onion. Makes 6 to 8 main-dish servings.
Nutrition information
Calories 306, Total Fat 12 g, Saturated Fat 3 g, Cholesterol 66 mg, Sodium 798 mg, Carbohydrate 18 g, Protein 31 g.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Pork Pozole
Pork, chipotle pepper and hominy provide authenticity to this slowly simmered, traditional Mexican soup. Although pozole is typically served on special occasions, this recipe is simple enough for everyday.
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