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Posole

  • 8servings
  • 137calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, E, P
MineralsCopper, Natrium, Fluorine, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 pound dried white corn hominy

  2. 2 teaspoons canola oil

  3. 8 ounces boneless pork loin, cut into 1/2-inch pieces

  4. 1 cup chopped onion

  5. 2 teaspoons dried oregano

  6. 3/4 teaspoon salt

  7. 2 garlic cloves, minced

  8. 1 bay leaf

  9. 3 cups water

  10. 3 (14-ounce) cans fat-free, less-sodium chicken broth

  11. 2 dried New Mexican chiles

  12. 2 cups shredded cabbage

  13. 1/3 cup chopped fresh cilantro

  14. 1/3 cup slivered radishes

  15. 1/3 cup chopped green onions

  16. 8 lime wedges

Instructions Jump to Ingredients ↑

  1. Place hominy in a large Dutch oven. Cover with water to 4 inches above hominy; cover and let stand 8 hours. Drain. Return hominy to pan. Cover with water to 4 inches above hominy; bring to a boil. Reduce heat, and simmer 1 hour, stirring occasionally; drain. Wipe pan dry with a paper towel.

  2. Heat oil in pan over medium-high heat. Add pork to pan; sauté 5 minutes, turning to brown on all sides. Add onion; sauté 2 minutes or until tender. Add oregano, salt, garlic, and bay leaf; sauté 1 minute. Return hominy to pan. Add 3 cups water and broth; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Add chiles; simmer 30 minutes, stirring occasionally. Discard chiles and bay leaf. Ladle about 1 1/2 cups posole into each of 8 bowls. Garnish each serving with 1/4 cup cabbage, about 2 teaspoons cilantro, about 2 teaspoons radishes, about 2 teaspoons green onions, and 1 lime wedge.

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