Posole

Photo by Douglas Merriam

Ingredients

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

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 ...

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Comments

Variations on Posole

- 11 cups water, divided
- 2 garlic cloves, minced
- Crushed red pepper (optional)
- 1 pound pork spareribs
- Cooking spray
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- 1 (29-ounce) can white hominy, drained
- 1/2 teaspoon salt
- 1 (1 1/2-pound) pork shoulder steak or Boston Butt pork roast, trimmed
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- 1 (1-pound) pork tenderloin, trimmed and cut into bite-sized pieces
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Posole
- 3/4 teaspoon ground cumin
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1 pound pork loin, trimmed and cut into 1/2-inch cubes
- +6 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