Posole

Photo: Howard L. Puckett; Styling: Cathy Muir

Mexican cooks spend two days preparing the hominy by pounding and soaking white-corn kernels. We opted for canned hominy in this earthy stew.

Yield: 6 servings (serving size: 1 2/3 cups posole and 1 tortilla)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 551
  • Calories from fat: 37%
  • Fat: 22.6g
  • Saturated fat: 7.8g
  • Monounsaturated fat: 9.4g
  • Polyunsaturated fat: 4g
  • Protein: 46.4g
  • Carbohydrate: 44.7g
  • Fiber: 3.6g
  • Cholesterol: 134mg
  • Iron: 4.7mg
  • Sodium: 667mg
  • Calcium: 230mg

Ingredients

  • 1 pound pork spareribs
  • 1/4 teaspoon black pepper
  • 11 cups water, divided
  • Cooking spray
  • 1 (3 1/2-pound) chicken
  • 1 cup chopped onion
  • 1/4 teaspoon salt
  • 3 bay leaves
  • 2 garlic cloves, minced
  • 8 cups torn kale (about 1 bunch)
  • 2 (15.5-ounce) cans golden hominy or canned whole-kernel corn
  • 6 tablespoons chopped fresh oregano
  • 6 tablespoons chopped onion
  • 1 lime, cut into 6 pieces
  • 6 (6-inch) corn tortillas
  • Crushed red pepper (optional)

Preparation

  1. Preheat oven to 350°.
  2. Trim fat from pork; sprinkle pork with black pepper. Pour 1 cup water into a shallow roasting pan. Place pork on a rack coated with cooking spray; place rack in pan. Bake at 350° for 1 hour and 15 minutes or until tender. Remove pork from bones; reserve bones. Shred meat into bite-size pieces. Discard drippings.
  3. Combine 10 cups water, chicken, 1 cup onion, salt, bay leaves, and garlic in a stockpot; bring to a boil. Reduce heat; simmer 1 hour. Remove from heat. Remove chicken from broth. Place chicken in a bowl; cool 15 minutes. Strain broth through a sieve into a bowl; discard solids. Remove chicken from bones; discard skin and reserve bones. Shred meat into bite-size pieces. Return broth, pork bones, and chicken bones to pan. Bring to a boil; cook until stock is reduced to 6 cups (about 20 minutes). Strain stock through a sieve into a bowl; discard solids. Place a large zip-top plastic bag inside a 2-quart glass measure. Pour broth into bag; let stand 10 minutes (fat will rise to the top). Seal bag; snip off 1 bottom corner of bag. Drain broth into pan; stop before fat layer reaches opening. Discard fat. Add pork, chicken, kale, and hominy; bring to a boil. Reduce heat; simmer 5 minutes.
  4. Ladle posole into each of 6 bowls. Top each with 1 tablespoon oregano, 1 tablespoon onion, and 1 lime piece. Serve with warm tortillas, and sprinkle with crushed red pepper, if desired.
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