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Pork Posole

Cooking Light
Pork Posole
Becky Luigart-Stayner; Melanie J. Clarke and Jan Gautro
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Outstanding

There are three main versions of this hominy stew, each representing a color of the Mexican flag. Red posole, like this version, is made from dried chiles; our stew features ancho chiles. The green version is made from fresh chiles, and white posole has no chiles.

Yield: 6 servings

Ingredients

  • 4  ancho chiles, stemmed and seeded
  • 2  cups  boiling water
  • 1  tablespoon  cumin seeds
  • 1  tablespoon  peanut oil
  • 1 1/2  pounds  boneless pork loin, trimmed and cut into (1/2-inch) pieces
  • 1 1/2  cups  chopped onion
  • 4  garlic cloves, minced
  • 4  cups  fat-free, less-sodium chicken broth
  • 2  tablespoons  sugar
  • 3/4  teaspoon  salt
  • 2  (15.5-ounce) cans white hominy, undrained
  • 6  tablespoons  sliced radishes
  • 6  tablespoons  chopped green onions
  • 6  tablespoons  minced fresh cilantro
  • 6  lime slices

Preparation

Heat a cast-iron skillet over high heat. Place chiles in pan; flatten with a spatula. Cook 10 seconds on each side or until blackened. Combine toasted chiles and 2 cups boiling water in a bowl; let stand 10 minutes or until soft. Place chile mixture in a blender or food processor; process until smooth.

Cook cumin seeds in a large Dutch oven over medium heat for 1 minute or until toasted and fragrant. Place in a spice or coffee grinder; process until finely ground.

Heat oil in Dutch oven over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Remove pork from pan. Reduce heat to medium. Add onion and garlic to pan; cook 8 minutes or until onion is browned, stirring frequently. Stir in pork, pureed chiles, toasted ground cumin, broth, sugar, salt, and hominy; bring to a simmer. Cook 30 minutes or until pork is tender. Spoon 1 2/3 cups posole into each of 6 bowls; top each serving with 1 tablespoon radishes, 1 tablespoon green onions, and 1 tablespoon cilantro. Serve with lime slices.

Nutritional Information

Calories:
376 (27% from fat)
Fat:
11.2g (sat 2.9g,mono 4.5g,poly 2.6g)
Protein:
30.7g
Carbohydrate:
37.4g
Fiber:
7.4g
Cholesterol:
67mg
Iron:
4mg
Sodium:
971mg
Calcium:
67mg
Lorrie Hulston Corvin, Cooking Light, OCTOBER 2004

Member Ratings and Reviews

5 stars
LuAnn
This recipe was mildly spicy and delicious. I made the green chili version instead of the red by using a fresh poblano pepper blackened under the broiler. I rubbed off the skin and pureed in the food processor with a little chicken broth. The crunch of the sliced radishes was very pleasing in this soup.05/31/09

5 stars
EllenDeller
I doubled the cumin and added another chile because CL recipes often aren't spicy enough for our tastes--also added about 1/2 cup diced tomatoes that needed using. The flavor is very good, but I missed the mellow notes of a green chile posole, and found it much improved by sauteeing a yellow bell pepper and adding it in. I like the warmer taste of yellow hominy better than the white called for in the recipe too. Otherwise, a fine dish. Condiments are mandatory, and add a squirt of lime.01/27/09