Makes: 10 servings
Serving Size: 1 cup
Preparation Time: 20 minutes
Cooking Time: 1 hour and 10 minutes
2 lbs. boneless pork shoulder blade (butt) roast, cubed
2 cups canned white hominy, drained and rinsed
4 cloves garlic, minced
1 Tbsp. chopped dried Mexican oregano
1 1⁄2 tsp. ground cumin
1 1⁄2 cups Red Enchilada Sauce or canned sauce
2 1⁄2 cups water
5 green onions, green parts only, chopped
5–7 radishes, sliced
1⁄2 cup minced cilantro
2 limes, each cut into 5 wedges
- Place the pork chunks in a large pot. Add enough water to cover the pork. Bring to boiling over medium-high heat. Cook uncovered, stirring occasionally, until the pork is evenly browned and juices and water have evaporated, about 1 hour.
- Stir in the hominy, garlic, oregano, cumin, and enchilada sauce, mixing well.
- Slowly stir in the water. Simmer for 10 minutes, stirring occasionally, until completely heated through.
- Ladle posole into bowls and garnish each portion with green onions, radishes, cilantro, and a wedge of lime.
Nurtition (Per Serving)
Fat 10 g
Saturated Fat 3 g
Trans Fat 0 g
Carbohydrate 10 g
Fiber 2 g
Sugars 2 g
Cholesterol 40 mg
Sodium 200 mg
Potassium 350 mg
Protein 17 g
Phosphorus 130 mg