Pork Posole

Pork Posole Recipe
Becky Luigart-Stayner; Melanie J. Clarke and Jan Gautro
Try this thick and hearty red posole recipe, the Mexican soup that's perfect for a one-dish meal.

There are three main versions of this hominy stew, each representing a color of the Mexican flag. Red posole, like this version, is made from dried chiles; our stew features ancho chiles. The green version is made from fresh chiles, and white posole has no chiles.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 376
Caloriesfromfat 27 %
Fat 11.2 g
Satfat 2.9 g
Monofat 4.5 g
Polyfat 2.6 g
Protein 30.7 g
Carbohydrate 37.4 g
Fiber 7.4 g
Cholesterol 67 mg
Iron 4 mg
Sodium 971 mg
Calcium 67 mg

Ingredients

4 ancho chiles, stemmed and seeded
2 cups boiling water
1 tablespoon cumin seeds
1 tablespoon peanut oil
1 1/2 pounds boneless pork loin, trimmed and cut into (1/2-inch) pieces
1 1/2 cups chopped onion
4 garlic cloves, minced
4 cups fat-free, less-sodium chicken broth
2 tablespoons sugar
3/4 teaspoon salt
2 (15.5-ounce) cans white hominy, undrained
6 tablespoons sliced radishes
6 tablespoons chopped green onions
6 tablespoons minced fresh cilantro
6 lime slices

Preparation

Heat a cast-iron skillet over high heat. Place chiles in pan; flatten with a spatula. Cook 10 seconds on each side or until blackened. Combine toasted chiles and 2 cups boiling water in a bowl; let stand 10 minutes or until soft. Place chile mixture in a blender or food processor; process until smooth.

Cook cumin seeds in a large Dutch oven over medium heat for 1 minute or until toasted and fragrant. Place in a spice or coffee grinder; process until finely ground.

Heat oil in Dutch oven over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Remove pork from pan. Reduce heat to medium. Add onion and garlic to pan; cook 8 minutes or until onion is browned, stirring frequently. Stir in pork, pureed chiles, toasted ground cumin, broth, sugar, salt, and hominy; bring to a simmer. Cook 30 minutes or until pork is tender. Spoon 1 2/3 cups posole into each of 6 bowls; top each serving with 1 tablespoon radishes, 1 tablespoon green onions, and 1 tablespoon cilantro. Serve with lime slices.

Lorrie Hulston Corvin,

Cooking Light

October 2004
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