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Ingredientes
- 4 lb pork shoulder roast - (to 5 lbs) fat trimmed
- 1 can whole tomatoes including juice - (29 ounce)
- 1 lrg onion minced
- 4 x garlic cloves chopped
- 1 Tbsp. salt Water as needed
- 4 can liquid removed white hominy - (15 ounce ea) Oil for frying Corn tortillas cut 1"-wide strips Shredded red cabbage Minced red onion Shredded Cheddar cheese Lime wedges Minced cilantro Salsa Dry red pepper flakes
Direcciones
- For the posole, place meat, tomatoes, onion, garlic and salt in large pot. Use wooden spoon to break tomatoes into small pcs. Add in sufficient water to cover meat by 1 inch. Bring to boil over high heat, then reduce heat to low and simmer, covered, till tender, 2 to 3 hrs.
- Remove meat from pot and cut into small pcs. Return to soup. Add in hominy and cook 1 hour. Skim fat before serving, or possibly chill overnight; fat will congeal on surface and be easier to skim. Serve in bowls or possibly ladle from a large pot.
- For the garnishes, heat 1 inch oil in deep skillet over high heat. When warm, add in tortilla strips; do not overcrowd. Fry till crisp and golden brown, 2 to 3 min. Drain on paper towels. Place tortilla strips, cabbage, onion, cheese, lime wedges, cilantro, salsa and red pepper flakes in small serving bowls and offer alongside Posole.
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 12 servings | |
| Calories 217 | |
| Calories from Fat 67 | 31% |
| Total Fat 7.52g | 9% |
| Saturated Fat 2.41g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 289mg | 12% |
| Potassium 345mg | 10% |
| Total Carbs 16.21g | 4% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.44g | 2% |
| Protein 19.77g | 32% |
