Posole

Photo by Karry Hosford

Ingredients

1 (29-ounce) can white hominy, drained
½ teaspoon salt
1 (1 1/2-pound) pork shoulder steak or Boston Butt pork roast, trimmed
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
1 tablespoon New Mexico chile powder
+ 10 more ingredients
- 6 tablespoons thinly sliced radishes
- ¾ cup crushed baked tortilla chips
- 1 (14 1/4-ounce) can low-salt beef broth
- ²/₃ cup chopped Roasted Anaheim Chiles
- 3 garlic cloves, minced
- 1 cup chopped onion
- ¼ cup chopped fresh cilantro
- 6 lime wedges
- 6 tablespoons finely chopped onion
- 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth

Heat a Dutch oven over medium-high heat. Add pork; cook 2 minutes on each side or until browned. Add onion and garlic; sauté 2 minutes. Stir in chiles and next 8 ingredients (chiles through beef broth). Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until pork is tender. Remove po...

View full recipe at My Recipes

Comments

Variations on Posole

- 11 cups water, divided
- 2 garlic cloves, minced
- Crushed red pepper (optional)
- 1 pound pork spareribs
- Cooking spray
- +10 other ingredients
- 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
- +10 other ingredients
- 1 (1-pound) pork tenderloin, trimmed and cut into bite-sized pieces
- Cooking spray
- +4 other ingredients
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