Posole

Yield: 10 servings

Ingredients

• 1 1/2  teaspoons  salt, divided
• 2  teaspoons  paprika
• 1  teaspoon  black pepper
• 2  pounds  boneless Boston butt pork roast
• 2  cups  chopped onion
• 3  garlic cloves, minced
• 1 1/2  cups  water
• 1/4  cup  raisins
• 1  teaspoon  ground coriander
• 1  teaspoon  ground cumin
• 1  teaspoon  dried oregano
• 1  (14.5-ounce) can no salt-added stewed tomatoes, undrained
• 1  (14-ounce) can low-salt beef broth
• 1  (14-ounce) can fat-free, less-sodium chicken broth
• 1  (7-ounce) can chipotle chiles in adobo sauce
• 2  (15.5-ounce) cans golden hominy, drained
• 1 1/4  cups  shredded Boston lettuce
• 2/3  cup  unsalted baked tortilla chips
• 2/3  cup  minced fresh cilantro
• 2/3  cup  thinly sliced radishes

Preparation

Combine 1 teaspoon salt, paprika, and pepper. Trim fat from pork. Cut pork into 2-inch pieces; trim any additional fat. Combine pork and paprika mixture, tossing well to coat.

Heat a large Dutch oven over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Remove pork from pan. Add onion and garlic to pan; sauté 3 minutes. Return pork to pan; stir in water and next 7 ingredients (water through chicken broth).

Remove 1 large chile and 2 tablespoons adobo sauce from can; reserve remaining chiles and sauce for another use. Remove seeds from chile; finely chop. Stir chile and adobo sauce into pork mixture. Bring to a boil; cover, reduce heat, and simmer 2 hours or until pork is tender. Remove pork from pan using a slotted spoon; place pork in a large bowl. Shred pork using 2 forks. Add tomato mixture to pork in bowl. Let cool to room temperature; cover and chill overnight.

Skim solidified fat from surface of stew. Combine the stew, remaining 1/2 teaspoon salt, and hominy in a large Dutch oven, and bring to a boil over medium-high heat. Reduce heat; simmer 5 minutes. Ladle 1 cup stew into each of 10 bowls; top each with about 2 tablespoons of lettuce, about 1 tablespoon of chips, about 1 tablespoon of cilantro, and about 1 tablespoon of radishes.

Nutritional Information

Calories:

321 (27% from fat)

Fat:

9.6g (sat 2.7g,mono 3.7g,poly 1.6g)

Protein:

22.5g

Carbohydrate:

36.1g

Fiber:

5.1g

Cholesterol:

62mg

Iron:

2.8mg

Sodium:

952mg

Calcium:

88mg