Posole

Photo by Oxmoor House

Ingredients

1 (1-pound) pork tenderloin, trimmed and cut into bite-sized pieces
Cooking spray
1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeo peppers and spices (such as Del Monte), undrained
1 cup water
¼ cup chopped fresh cilantro
1 (15.5-ounce) can white hominy, undrained
2 teaspoons salt-free Southwest chipotle seasoning blend (such as Mrs. Dash)

1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Sprinkle pork evenly with chipotle seasoning blend; coat evenly with cooking spray. Add pork to pan; cook 4 minutes or until browned. Stir in hominy, tomatoes, and 1 cup water. Bring to a boil; cover, reduce heat, and si...

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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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- 2 dried New Mexican chiles
- 1/3 cup slivered radishes
- 1/3 cup chopped green onions
- 8 lime wedges
- 3/4 pound dried white corn hominy
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Posole
- 3/4 teaspoon ground cumin
- 1 (14-ounce) can fat-free, less-sodium chicken broth
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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
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