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Posole

Douglas Merriam; Jan Gautro
Yield 8 servings
A hominy-based stew, posole (poh-SOH-leh) is ideal comfort food. With its mild flavor, the hominy makes a great foil for the hearty pork, spicy chiles, radishes, green onions, and limes.

Ingredients

  • 3/4 pound dried white corn hominy
  • 2 teaspoons canola oil
  • 8 ounces boneless pork loin, cut into 1/2-inch pieces
  • 1 cup chopped onion
  • 2 teaspoons dried oregano
  • 3/4 teaspoon salt
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 3 cups water
  • 3 (14-ounce) cans fat-free, less-sodium chicken broth
  • 2 dried New Mexican chiles
  • 2 cups shredded cabbage
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup slivered radishes
  • 1/3 cup chopped green onions
  • 8 lime wedges

Nutrition Information

  • calories 137
  • caloriesfromfat 39 %
  • fat 5.9 g
  • satfat 1.6 g
  • monofat 2.6 g
  • polyfat 1.1 g
  • protein 8.7 g
  • carbohydrate 12.7 g
  • fiber 3.4 g
  • cholesterol 17 mg
  • iron 1.4 mg
  • sodium 567 mg
  • calcium 41 mg

How to Make It

  1. Place hominy in a large Dutch oven. Cover with water to 4 inches above hominy; cover and let stand 8 hours. Drain. Return hominy to pan. Cover with water to 4 inches above hominy; bring to a boil. Reduce heat, and simmer 1 hour, stirring occasionally; drain. Wipe pan dry with a paper towel.

  2. Heat oil in pan over medium-high heat. Add pork to pan; sauté 5 minutes, turning to brown on all sides. Add onion; sauté 2 minutes or until tender. Add oregano, salt, garlic, and bay leaf; sauté 1 minute. Return hominy to pan. Add 3 cups water and broth; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Add chiles; simmer 30 minutes, stirring occasionally. Discard chiles and bay leaf. Ladle about 1 1/2 cups posole into each of 8 bowls. Garnish each serving with 1/4 cup cabbage, about 2 teaspoons cilantro, about 2 teaspoons radishes, about 2 teaspoons green onions, and 1 lime wedge.