Red Chile Posole
Per ServingRed 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
- 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.
- Stir in the hominy, salt, garlic, oregano, cumin, and enchilada sauce, mixing well.
- Slowly stir in the water. Simmer for 10 minutes, stirring occasionally, until completely heated through.
- 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.
