Posole

Posole Recipe
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

Nutritional Information

Calories 551
Caloriesfromfat 37 %
Fat 22.6 g
Satfat 7.8 g
Monofat 9.4 g
Polyfat 4 g
Protein 46.4 g
Carbohydrate 44.7 g
Fiber 3.6 g
Cholesterol 134 mg
Iron 4.7 mg
Sodium 667 mg
Calcium 230 mg

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

Preheat oven to 350°.

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.

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.

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.

April 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note