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Posole

Randy Mayor; Lydia DeGaris-Pursell
Yield 10 servings
Enjoy the mixture of spices in this Mexican soup. Top Posole with radishes and tortilla chips for color and texture.

Ingredients

  • 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

Nutrition Information

  • calories 321
  • caloriesfromfat 27 %
  • fat 9.6 g
  • satfat 2.7 g
  • monofat 3.7 g
  • polyfat 1.6 g
  • protein 22.5 g
  • carbohydrate 36.1 g
  • fiber 5.1 g
  • cholesterol 62 mg
  • iron 2.8 mg
  • sodium 952 mg
  • calcium 88 mg

How to Make It

  1. 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.

  2. 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).

  3. 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.

  4. 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.