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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A hominy-based stew, posole (poh-SOH-leh) is ideal comfort food. With its mild flavor, the hominy makes a great foil for the hearty pork, spicy chiles, radishes, green onions, and limes. Ingredients:
3/4 pound dried white corn hominy |
2 teaspoons canola oil |
8 ounces boneless pork loin, cut into 1/2-inch pieces |
1 cup chopped onion |
2 teaspoons dried oregano |
3/4 teaspoon salt |
2 garlic cloves, minced |
1 bay leaf |
3 cups water |
3 (14-ounce) cans fat-free, less-sodium chicken broth |
2 dried new mexican chiles |
2 cups shredded cabbage |
1/3 cup chopped fresh cilantro |
1/3 cup slivered radishes |
1/3 cup chopped green onions |
8 lime wedges |
Directions:
1. Place hominy in a large Dutch oven. Cover with water to 4 inches above hominy; cover and let stand 8 hours. Drain. 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.
2. Heat oil in pan over medium-high heat. Add pork to pan; sauté 5 minutes, turning to brown on all sides. Add onion; sauté 2 minutes or until tender. Add oregano, salt, garlic, and bay leaf; sauté 1 minute. Return hominy to pan. 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 cabbage, about 2 teaspoons cilantro, about 2 teaspoons radishes, about 2 teaspoons green onions, and 1 lime wedge.
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