Enjoy the mixture of spices in this Mexican soup. Top Posole with radishes and tortilla chips for color and texture.
1 1/2 teaspoons salt, divided
2 teaspoons paprika
1 teaspoon black pepper
2 pounds boneless Boston butt pork roast
2 cups chopped onion
3 garlic cloves, minced
1 1/2 cups water
1/4 cup raisins
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (14.5-ounce) can no salt-added stewed tomatoes, undrained
1 (14-ounce) can low-salt beef broth
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (7-ounce) can chipotle chiles in adobo sauce
2 (15.5-ounce) cans golden hominy, drained
1 1/4 cups shredded Boston lettuce
2/3 cup unsalted baked tortilla chips
2/3 cup minced fresh cilantro
2/3 cup thinly sliced radishes
How to Make It
Combine 1 teaspoon salt, paprika, and pepper. Trim fat from pork. Cut pork into 2-inch pieces; trim any additional fat. Combine pork and paprika mixture, tossing well to coat.
Heat a large Dutch oven over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Remove pork from pan. Add onion and garlic to pan; sauté 3 minutes. Return pork to pan; stir in water and next 7 ingredients (water through chicken broth).
Remove 1 large chile and 2 tablespoons adobo sauce from can; reserve remaining chiles and sauce for another use. Remove seeds from chile; finely chop. Stir chile and adobo sauce into pork mixture. Bring to a boil; cover, reduce heat, and simmer 2 hours or until pork is tender. Remove pork from pan using a slotted spoon; place pork in a large bowl. Shred pork using 2 forks. Add tomato mixture to pork in bowl. Let cool to room temperature; cover and chill overnight.
Skim solidified fat from surface of stew. Combine the stew, remaining 1/2 teaspoon salt, and hominy in a large Dutch oven, and bring to a boil over medium-high heat. Reduce heat; simmer 5 minutes. Ladle 1 cup stew into each of 10 bowls; top each with about 2 tablespoons of lettuce, about 1 tablespoon of chips, about 1 tablespoon of cilantro, and about 1 tablespoon of radishes.
This has been my go-to posole recipe for a long time .. It is fantastic and I have a friend who asks for me to make it when she comes over . It can get spicy so be aware of the size of the chilies and adjust the adobo sauce amount
My husband really loved this, but it was too spicy for me. Next time I will go very sparing on the chiles and wait until the end to add the adobo sauce. I had the butcher cut me some pork stew meat, that way I didn't have to cut up the roast. I used crushed tomatoes instead of stewed. Intead of serving with chips on top I served with warm tortillas for dipping. I also did not do the refrigerating overnight thing (I mean, really!!).
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!