Posole

Karry Hosford

This Mexican soup's signature ingredients are pork and hominy. Look for hominy - corn from which the hull and germ have been removed - near the canned corn or in the Mexican food section of your supermarket.

Yield: 6 servings (serving size: 1 1/3 cups soup, 2 tablespoons crushed chips, 1 tablespoon radishes, 1 tablespoon finely chopped onion, 2 teaspoons cilantro, and 1 lime wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 263
  • Calories from fat: 29%
  • Fat: 8.5g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.4g
  • Protein: 23.3g
  • Carbohydrate: 23.2g
  • Fiber: 6.1g
  • Cholesterol: 61mg
  • Iron: 2.6mg
  • Sodium: 641mg
  • Calcium: 60mg

Ingredients

  • 1 (1 1/2-pound) pork shoulder steak or Boston Butt pork roast, trimmed
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 2/3 cup chopped Roasted Anaheim Chiles
  • 1 tablespoon New Mexico chile powder
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 (29-ounce) can white hominy, drained
  • 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
  • 1 (14 1/4-ounce) can low-salt beef broth
  • 3/4 cup crushed baked tortilla chips
  • 6 tablespoons thinly sliced radishes
  • 6 tablespoons finely chopped onion
  • 1/4 cup chopped fresh cilantro
  • 6 lime wedges

Preparation

  1. Heat a Dutch oven over medium-high heat. Add pork; cook 2 minutes on each side or until browned. Add onion and garlic; sauté 2 minutes. Stir in chiles and next 8 ingredients (chiles through beef broth). Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until pork is tender.
  2. Remove pork from pan; remove meat from bone. Chop pork; return pork to pan. Serve with chips and remaining ingredients.
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