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Photo: Andrew Purcell; Styling: Alistair Turnbull  

Quick Pork Posole

Shave a few more minutes off your prep and cleanup time by asking the butcher in the grocery store meat department to cut up the ribs for you.

Cooking Light MAY 2014

  • Yield: Serves 6 (serving size: 1 1/4 cups soup; 2 teaspoons each avocado, tomato, and cilantro; and 1 lime wedge)
  • Hands-on: 22 Minutes
  • Total: 25 Minutes

Ingredients

  • 4 garlic cloves, crushed
  • 2 dried guajillo chiles, stemmed and seeded
  • 3 cups unsalted chicken stock (such as Swanson), divided
  • 1 (29-ounce) can hominy, drained and divided
  • 2 teaspoons canola oil
  • 12 ounces boneless country-style pork ribs, cut into bite-sized pieces
  • 1 cup prechopped onion
  • 2 tablespoons fresh oregano leaves
  • 2 teaspoons ground cumin
  • 3/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon crushed red pepper
  • 1 cup dark lager (such as Negra Modelo)
  • 1 bay leaf
  • 1/4 cup diced peeled avocado
  • 1/4 cup diced tomato
  • 1/4 cup fresh cilantro leaves
  • 4 lime wedges

Preparation

1. Heat a medium skillet over high heat. Add garlic and chiles to pan; cook 1 minute, pressing down on chiles to flatten. Add 1 1/2 cups stock to pan; bring to a boil. Remove from heat; let stand 5 minutes. Place chile mixture and 1 cup hominy in a blender, and process until smooth.

2. Heat a large Dutch oven over high heat. Add oil to pan; swirl to coat. Add pork; cook 4 minutes or until browned on all sides. Remove pork from pan; set aside. Add onion and next 5 ingredients (through red pepper) to pan; cook 1 minute, stirring. Add beer; cook 30 seconds. Stir in remaining 1 1/2 cups stock, chile mixture, remaining hominy, and bay leaf. Bring to a boil. Cover, reduce heat, and simmer 6 minutes. Stir in pork; simmer, uncovered, 5 minutes. Discard bay leaf. Serve with avocado, tomato, cilantro, and lime.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 289
  • Fat: 9.9g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 1.7g
  • Protein: 16g
  • Carbohydrate: 28g
  • Fiber: 4g
  • Cholesterol: 37mg
  • Iron: 3mg
  • Sodium: 588mg
  • Calcium: 74mg
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Quick Pork Posole Recipe

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