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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Try this thick and hearty red posole recipe, the Mexican soup that's perfect for a one-dish meal. There are three main versions of this hominy stew, each representing a color of the Mexican flag. Red posole, like this version, is made from dried chiles; our stew features ancho chiles. The green version is made from fresh chiles, and white posole has no chiles. Ingredients:
4 ancho chiles, stemmed and seeded |
2 cups boiling water |
1 tablespoon cumin seeds |
1 tablespoon peanut oil |
1 1/2 pounds boneless pork loin, trimmed and cut into (1/2-inch) pieces |
1 1/2 cups chopped onion |
4 garlic cloves, minced |
4 cups fat-free, less-sodium chicken broth |
2 tablespoons sugar |
3/4 teaspoon salt |
2 (15.5-ounce) cans white hominy, undrained |
6 tablespoons sliced radishes |
6 tablespoons chopped green onions |
6 tablespoons minced fresh cilantro |
6 lime slices |
Directions:
1. Heat a cast-iron skillet over high heat. Place chiles in pan; flatten with a spatula. Cook 10 seconds on each side or until blackened. Combine toasted chiles and 2 cups boiling water in a bowl; let stand 10 minutes or until soft. Place chile mixture in a blender or food processor; process until smooth.
2. Cook cumin seeds in a large Dutch oven over medium heat for 1 minute or until toasted and fragrant. Place in a spice or coffee grinder; process until finely ground.
3. Heat oil in Dutch oven over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Remove pork from pan. Reduce heat to medium. Add onion and garlic to pan; cook 8 minutes or until onion is browned, stirring frequently. Stir in pork, pureed chiles, toasted ground cumin, broth, sugar, salt, and hominy; bring to a simmer. Cook 30 minutes or until pork is tender. Spoon 1 2/3 cups posole into each of 6 bowls; top each serving with 1 tablespoon radishes, 1 tablespoon green onions, and 1 tablespoon cilantro. Serve with lime slices.
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