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Pork Posole

http://www.eatingwell.com/recipes/pork_posole.html

From EatingWell:  The EatingWell Healthy in a Hurry Cookbook (2006)

Traditionally a long-simmered stew, this Mexican-inspired stew is quick and easy, thanks to canned hominy. Searing the pork loin in the pot before making the stew gives you a great base of flavors so the stew seems as if it indeed simmered all afternoon. Garnish with chopped cilantro and serve with warm tortillas on the side.

6 servings, 1 1/3 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Heat oil in a Dutch oven over medium-high heat. Add pork and cook, stirring once, until just browned on one or two sides, 1 to 2 minutes. Transfer to a plate using a slotted spoon.
  2. Reduce heat to medium-low; add onion and 2 tablespoons water. Cook, stirring occasionally, until the onion is soft and golden brown and any moisture has evaporated, 5 to 7 minutes. Stir in garlic, cumin and coriander and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Whisk in the remaining 2 cups water, broth and cornmeal. Bring to a simmer over high heat, stirring often. Add hominy, chiles, pepper and salt; return to a simmer. Reduce heat to medium-low and cook, stirring often, until the onion is very soft and the mixture is thickened, about 5 minutes. Stir in lime juice to taste.
  3. Return the pork and any accumulated juices to the pot; cook, stirring occasionally, until the pork is just cooked through, 1 to 2 minutes.

Nutrition

Per serving : 251 Calories; 7 g Fat; 2 g Sat; 3 g Mono; 34 mg Cholesterol; 29 g Carbohydrates; 16 g Protein; 5 g Fiber; 510 mg Sodium; 208 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 2 starch, 2 lean meat

Tips & Notes