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Recipe Categories: MasterChef's HOME PAGEAPPETIZERS BREAD ETHNIC MEATS VEGETABLES VEGETARIAN

Posole




Source of Recipe


Master Chef Don Easley


Recipe Introduction


Mexican cooks spend two days preparing the hominy by pounding and soaking white-corn kernels. We opted for canned hominy in this earthy stew.
Yield
6 servings (serving size: 1 2/3 cups posole and 1 tortilla)



Recipe Link: http://www.recipecircus.com/recipes/MasterChef

List of Ingredients




1 pound pork spareribs
1/4 teaspoon black pepper
11 cups water, divided
Cooking spray
1 (3 1/2-pound) chicken
1 cup chopped onion
1/4 teaspoon salt
3 bay leaves
2 garlic cloves, minced
8 cups torn kale (about 1 bunch)
2 (15.5-ounce) cans golden hominy or canned whole-kernel corn
6 tablespoons chopped fresh oregano
6 tablespoons chopped onion
1 lime, cut into 6 pieces
6 (6-inch) corn tortillas
Crushed red pepper (optional)

Recipe



Preheat oven to 350°.

Trim fat from pork; sprinkle pork with black pepper. Pour 1 cup water into a shallow roasting pan. Place pork on a rack coated with cooking spray; place rack in pan. Bake at 350° for 1 hour and 15 minutes or until tender. Remove pork from bones; reserve bones. Shred meat into bite-size pieces. Discard drippings.

Combine 10 cups water, chicken, 1 cup onion, salt, bay leaves, and garlic in a stockpot; bring to a boil. Reduce heat; simmer 1 hour. Remove from heat. Remove chicken from broth. Place chicken in a bowl; cool 15 minutes. Strain broth through a sieve into a bowl; discard solids. Remove chicken from bones; discard skin and reserve bones. Shred meat into bite-size pieces. Return broth, pork bones, and chicken bones to pan. Bring to a boil; cook until stock is reduced to 6 cups (about 20 minutes). Strain stock through a sieve into a bowl; discard solids. Place a large zip-top plastic bag inside a 2-quart glass measure. Pour broth into bag; let stand 10 minutes (fat will rise to the top). Seal bag; snip off 1 bottom corner of bag. Drain broth into pan; stop before fat layer reaches opening. Discard fat. Add pork, chicken, kale, and hominy; bring to a boil. Reduce heat; simmer 5 minutes.

Ladle posole into each of 6 bowls. Top each with 1 tablespoon oregano, 1 tablespoon onion, and 1 lime piece. Serve with warm tortillas, and sprinkle with crushed red pepper, if desired.

Nutritional Information

Calories:551 (37% from fat)
Fat:22.6g (sat 7.8g,mono 9.4g,poly 4g)
Protein:46.4g
Carbohydrate:44.7g
Fiber:3.6g
Cholesterol:134mg
Iron:4.7mg
Sodium:667mg
Calcium:230mg