posole
(1 rating)
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.
(1 rating)
yield
8 serving(s)
prep time
8 Hr
cook time
2 Hr
method
Stove Top
Ingredients For posole
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3/4 lbwhite dried corn hominy
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2 tspcanola oil
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8 ozboneless pork loin, cut into 1/2" pieces
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1/2 cchopped onion
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2 tspdried oregano
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3/4 tspsalt
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2 clovegarlic minced
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1bay leaf
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3 cwater
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314 oz. cans of low sodium chicken broth
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2dried guajillo chiles
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2 cshredded cabbage
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1/3 cchopped fresh cilantro
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1/3 cslivered radishes (optional)
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1/3 cchopped green onions
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8lime wedges
How To Make posole
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1Place hominy in a large Dutch oven. Cover with water to 4 inches above hominy; cover and let stand 8 hours. Drain.
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2Return 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.
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3Heat 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.
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4Add 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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Categories & Tags for Posole:
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