Posole

You'll love the aroma of cumin, oregano, and gently braised pork that will fill your home as the stew cooks.

Yield: 8 servings (serving size: about 1 1/3 cups soup, 2 tablespoons slaw, 1 tablespoon radishes, and 1 tablespoon avocado)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 213
  • Calories from fat: 0.0%
  • Fat: 6.1g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.3g
  • Protein: 26.7g
  • Carbohydrate: 12.4g
  • Fiber: 3.4g
  • Cholesterol: 74mg
  • Iron: 2.1mg
  • Sodium: 553mg
  • Calcium: 39mg

Ingredients

  • 1 tablespoon canola oil
  • 2 (1-pound) pork tenderloins, cut into 1 1/2-inch pieces
  • 4 cups fat-free, lower-sodium chicken broth
  • 1 2/3 cups chopped onion (about 1 medium)
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon crushed red pepper
  • 4 large garlic cloves, minced
  • 2 (15.5-ounce) cans white hominy, rinsed and drained
  • 2 (4.5-ounce) cans chopped green chiles, undrained
  • 1 cup packaged angel hair slaw
  • 1/2 cup thinly sliced radishes (4 radishes)
  • 1/2 cup diced peeled avocado
  • 2 limes, each cut into 4 wedges (optional)

Preparation

  1. 1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork to pan. Cook 8 minutes, browning on all sides.
  2. 2. Combine pork, broth, and next 9 ingredients (through chiles) in a 5-quart electric slow cooker. Cover and cook on LOW for 8 hours. Ladle posole into bowls; top with slaw, radishes, and avocado. Serve with lime wedges, if desired.
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