Posole

Douglas Merriam; Jan Gautro
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.

Yield:

8 servings

Recipe from

Nutritional 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

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

Preparation

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.

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.

Note:

Bill Jamison and Cheryl Alters Jamison,

December 2007