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!!).
Randy Mayor; Lydia DeGaris-Pursell
Enjoy the mixture of spices in this Mexican soup. Top Posole with radishes and tortilla chips for color and texture.
Yield: 10 servings
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Amount per serving
- Calories: 321
- Calories from fat: 27%
- Fat: 9.6g
- Saturated fat: 2.7g
- Monounsaturated fat: 3.7g
- Polyunsaturated fat: 1.6g
- Protein: 22.5g
- Carbohydrate: 36.1g
- Fiber: 5.1g
- Cholesterol: 62mg
- Iron: 2.8mg
- Sodium: 952mg
- Calcium: 88mg
- 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
- 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.
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