Posole

Douglas Merriam; Jan Gautro
A hominy-based stew, posole (poh-SOH-leh) is ideal for a Christmas Eve open house. With its mild flavor, the hominy makes a great foil for the hearty pork, spicy chiles, radishes, green onions, and limes.
Yield: 8 servings
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
Preparation
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; sauté 5 minutes, turning to brown on all sides. Add onion; sauté 2 minutes or until tender. Add oregano, salt, garlic, and bay leaf; sauté 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.
Nutritional Information
- Calories:
- 137 (39% from fat)
- Fat:
- 5.9g (sat 1.6g,mono 2.6g,poly 1.1g)
- Protein:
- 8.7g
- Carbohydrate:
- 12.7g
- Fiber:
- 3.4g
- Cholesterol:
- 17mg
- Iron:
- 1.4mg
- Sodium:
- 567mg
- Calcium:
- 41mg
Member Ratings and Reviews
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I would definately make this again. My whole family liked it. My husband is Mexican American and he said it was as good as the original very fatty version even without all the fat.04/18/08
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We just loved this!!! It sounded a little mild for our tastes so I added a serrano to the onions/garlic along with about a teaspoon of cumin and ancho powder. I roasted a poblano, diced and added to the simmering posole. I also used canned posole. Near the end I thickened slightly with some Masa Harina. Don't forget the cabbage and remaining garnishes. I'll be making this again, and again, and again! Thanks!!01/18/08




