Posole

Posole
Photo by Douglas Merriam

Ingredients

  • 3 (14-ounce) cans fat-free, less-sodium chicken broth
  • 3 cups water
  • 2 garlic cloves, minced
  • 1 cup chopped onion
  • 8 ounces boneless pork loin, cut into 1/2-inch pieces
  • 2 teaspoons canola oil
  • ¾ pound dried white corn hominy
  • + 9 more ingredients
    • 1/3 cup chopped fresh cilantro
    • 2 cups shredded cabbage
    • ¾ teaspoon salt
    • 1 bay leaf
    • 2 teaspoons dried oregano
    • 8 lime wedges
    • 1/3 cup chopped green onions
    • 1/3 cup slivered radishes
    • 2 dried New Mexican chiles

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 ...

View full recipe at My Recipes

Comments

Variations on Posole

  • Posole
    • 8 cups torn kale (about 1 bunch)
    • 3 bay leaves
    • 1/4 teaspoon salt
    • 1 cup chopped onion
    • 1 (3 1/2-pound) chicken
    • 1/4 teaspoon black pepper
    • +9 other ingredients
  • Posole
    • 1 teaspoon ground coriander seeds
    • 1 tablespoon New Mexico chile powder
    • 1 (14 1/4-ounce) can low-salt beef broth
    • 1 teaspoon ground cumin
    • +12 other ingredients
  • Posole
    • 1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeo peppers and spices (such as Del Monte), undrained
    • Cooking spray
    • +4 other ingredients
  • Posole
    • Cooking spray
    • 1/8 teaspoon salt
    • 3/4 teaspoon ground cumin
    • 1 1/2 tablespoons chili powder
    • Chopped fresh cilantro
    • +4 other ingredients
  • Posole
    • 16 oz dried posole (soaked overnight before using)
    • 4 c lower-sodium chicken broth or water, divided
    • 1 to 2 lb pork, beef or chicken, cubed
    • +9 other ingredients


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