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Add a photoA hominy stew with pork or chicken, this soup can usually be found where Mexican food is popular. Has a nice “heat” to it, and as with most stews, flavors enhance next day. This recipe is based on one from the Las Palmas website and requires about 1 hour of cooking. A second version of posole is posted (see "Useful Links" below.)
Ingredientes
- 1 tablespoon canola oil
- 2 pounds pork shoulder (or boneless chicken thighs or breasts), trimmed and cut in bite-size pieces
- 2 large onions, chopped
- 6 cloves garlic
- 1 14.5-ounce can chicken broth
- 2 cups water
- 1 29-ounce can Mexican style hominy
- 1 28-ounce can red chile sauce ( I used Las Palmas Red Enchilada Sauce)
- 1 4-ounce can diced green chiles
- 1 teaspoon dried oregano
- Chopped cilantro for garnish
- Tortilla pieces for garnish
Direcciones
- Heat oil in stock pot; add pork (or chicken), onions and garlic. Cook stirring frequently about 12 minutes until meat is cooked through.
- Stir in broth, water, hominy, enchilada sauce, green chiles and oregano; bring to a boil.
- Reduce heat to medium-low and cook stirring occasionally 40-45 minutes or until stew thickens slightly.
- Serve with cilantro and tortilla pieces for garnish as desired. Serves 6-8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 405g | |
| Recipe makes 8 servings | |
| Calories 207 | |
| Calories from Fat 73 | 35% |
| Total Fat 8.24g | 10% |
| Saturated Fat 2.08g | 8% |
| Trans Fat 0.01g | |
| Cholesterol 46mg | 15% |
| Sodium 964mg | 40% |
| Potassium 485mg | 14% |
| Total Carbs 16.02g | 4% |
| Dietary Fiber 3.5g | 12% |
| Sugars 2.95g | 2% |
| Protein 17.06g | 27% |
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