posole

Name: Posole
Prep time: 8 h
Cook time: 2 h
Yield: 8
Cuisine: Mexican
Ingredients: 3/4 pound(s) white dried corn hominy; 2 teaspoon(s) canola oil; 8 ounce(s) boneless pork loin, cut into 1/2" pieces; 1/2 cup(s) chopped onion; 2 teaspoon(s) dried oregano; 3/4 teaspoon(s) salt; 2 clove(s) garlic minced; 1 - bay leaf; 3 cup(s) water; 3 - 14 oz. cans of low sodium chicken broth; 2 - dried guajillo chiles; 2 cup(s) shredded cabbage; 1/3 cup(s) chopped fresh cilantro; 1/3 cup(s) slivered radishes (optional); 1/3 cup(s) chopped green onions; 8 - lime wedges

(1 RATING)

89 Pinches 1 Photo

Natalie Loop

Hudson, MI

Updated on Jun 28, 2012

Pronounced (poh-SOH-leh)This is a comforting stew that reminds me of my childhood. It's a big hit. I enjoy eating this with cheese quesadillas. Most people find comfort in a bowl of chili or chicken noodle soup. This is my comfort food. The hominy gives the body of this great stew a nice texture. I double this recipe because it tastes even better the second day.

Rate

prep time 8 Hr

cook time 2 Hr

method Stove Top

yield 8 serving(s)

Ingredients

3/4 pound white dried corn hominy
2 teaspoons canola oil
8 ounces boneless pork loin, cut into 1/2" pieces
1/2 cup chopped onion
2 teaspoons dried oregano
3/4 teaspoon salt
2 cloves garlic minced
1 - bay leaf
3 cups water
3 - 14 oz. cans of low sodium chicken broth
2 - dried guajillo chiles
2 cups shredded cabbage
1/3 cup chopped fresh cilantro
1/3 cup slivered radishes (optional)
1/3 cup chopped green onions
8 - lime wedges

How To Make posole

Step 1

Place hominy in a large Dutch oven. Cover with water to 4 inches above hominy; cover and let stand 8 hours. Drain.

Step 2

Return hominy to pan. Cover with water to 4 inches above hominy; bring to a boil. Reduce heat, and simmer 1 hour, stirring occasionally; drain. Wipe pan dry with a paper towel.
Step 3

Heat oil in pan over medium-high heat. Add pork to pan; saute 5 minutes, turning to brown on all sides. Add onion; saute 2 minutes or until tender. Add oregano, salt, garlic, and bay leaf; saute 1 minute. Return hominy to pan.
Step 4

Add 3 cups water and broth; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Add chiles; simmer 30 minutes, stirring occasionally. Discard chiles and bay leaf. Ladle about 1 1/2 cups posole into each of 8 bowls. Garnish each serving with 1/4 cup shredded cabbage, about 2 teaspoons cilantro, about 2 teaspoons radishes (optional), about 2 teaspoons green onions (optional) and 1 lime wedge.
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