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Diabetes Forecast

The Healthy Living Magazine

Red Chile Posole

Per Serving

Red Chile Posole

Makes: 10 servings
Serving Size: 1 cup
Calories 200
Fat 10 g
Saturated Fat 3 g
Trans Fat 0 g
Carbohydrate 10 g
Fiber 2 g
Sugars 2 g
Cholesterol 40 mg
Sodium 420 mg
Potassium 350 mg
Protein 17 g
Phosphorus 130 mg
Choices: Starch 0.5, Nonstarchy Vegetable 1, Lean Protein 2, Fat 1
  • Makes: 10 servings
  • Serving Size: 1 cup
  • Preparation Time: 20 minutes
  • Cooking Time: 1 hour and 10 minutes

Ingredients

2 lbs. boneless pork shoulder blade (butt) roast, cubed
2 cups canned white hominy, drained and rinsed
1 tsp. salt
4 cloves garlic, minced
1 Tbsp. chopped dried Mexican oregano
1 1/2 tsp. ground cumin
1 1/2 cups Red Enchilada Sauce (see link below) or canned sauce
2 1/2 cups water
5 green onions, green parts only, chopped
5–7 radishes, sliced
1/2 cup minced cilantro
2 limes, each cut into 5 wedges

Directions

  1. Place the pork chunks in a large pot. Add enough water to cover the pork. Bring to boiling over medium-high heat. Cook uncovered, stirring occasionally, until the pork is evenly browned and juices and water have evaporated, about 1 hour.
  2. Stir in the hominy, salt, garlic, oregano, cumin, and enchilada sauce, mixing well.
  3. Slowly stir in the water. Simmer for 10 minutes, stirring occasionally, until completely heated through.
  4. Ladle posole into bowls and garnish each portion with green onions, radishes, cilantro, and a wedge of lime.

Recipe adapted from Tex-Mex Diabetes Cooking: More Than 125 Authentic Southwestern Favorites by Kelley Cleary Coffeen, PhD. Available June 2018.

 
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