Pork Posole

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

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Nutritional Information

Amount per serving
  • Calories: 376
  • Calories from fat: 27%
  • Fat: 11.2g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 2.6g
  • Protein: 30.7g
  • Carbohydrate: 37.4g
  • Fiber: 7.4g
  • Cholesterol: 67mg
  • Iron: 4mg
  • Sodium: 971mg
  • Calcium: 67mg

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

  1. 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.
  2. 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.
  3. 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.
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