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    Pork Posole


    Source of Recipe


    Internet

    List of Ingredients




    3/4 pound dried white corn hominy
    2 teaspoons canola oil
    8 ounces boneless pork loin, cut into 1/2-inch pieces
    1 cup chopped onion
    2 teaspoons dried oregano
    3/4 teaspoon salt
    2 garlic cloves, minced
    1 bay leaf
    3 cups water
    3 (14-ounce) cans fat-free, less-sodium chicken broth
    2 dried New Mexican chiles
    2 cups shredded cabbage
    1/3 cup chopped fresh cilantro
    1/3 cup slivered radishes
    1/3 cup chopped green onions
    8 lime wedges

    Recipe



    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 oil in pan over medium-high heat. Add pork to pan; saute 5 minutes, turning to brown on all sides. Add onion; saute 2 minutes or until tender. Add oregano, salt, garlic, and bay leaf; saute 1 minute. Return hominy to pan. Add 3 cups water and broth; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Add chiles; simmer 30 minutes, stirring occasionally. Discard chiles and bay leaf. Ladle about 1 1/2 cups posole into each of 8 bowls. Garnish each serving with 1/4 cup cabbage, about 2 teaspoons cilantro, about 2 teaspoons radishes, about 2 teaspoons green onions, and 1 lime wedge.
    Note:

 

 

 

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