Posole

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

This Mexican soup's signature ingredients are pork and hominy. Look for hominy - corn from which the hull and germ have been removed - near the canned corn or in the Mexican food section of your supermarket.

Ingredients:

1 (1 1/2-pound) pork shoulder steak or boston butt pork roast, trimmed

1 cup chopped onion

3 garlic cloves, minced

2/3 cup chopped roasted anaheim chiles

1 tablespoon new mexico chile powder

1 teaspoon ground coriander seeds

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon salt

1 (29-ounce) can white hominy, drained

1 (14 1/2-ounce) can fat-free, less-sodium chicken broth

1 (14 1/4-ounce) can low-salt beef broth

3/4 cup crushed baked tortilla chips

6 tablespoons thinly sliced radishes

6 tablespoons finely chopped onion

1/4 cup chopped fresh cilantro

6 lime wedges

Directions:

1. Heat a Dutch oven over medium-high heat. Add pork; cook 2 minutes on each side or until browned. Add onion and garlic; sauté 2 minutes. Stir in chiles and next 8 ingredients (chiles through beef broth). Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until pork is tender.
2. Remove pork from pan; remove meat from bone. Chop pork; return pork to pan. Serve with chips and remaining ingredients.

By RecipeOfHealth.com