Hominy is an excellent source of Vitamin B and fiber, and has about half the calories of white rice. In this satisfying, one-pot posole recipe it's cooked with tomatoes and pork tenderloin and is ready in under an hour.
1 teaspoon ground pasilla, ancho, or chipotle chile pepper (see Tip)
¼ teaspoon black pepper
¼ cup sliced radishes, shredded cabbage, and/or sliced green onions
In a 4-quart Dutch oven heat oil. Add pork, poblano pepper, onion and garlic to Dutch oven. Cook over medium heat for 5 minutes or until tender, stirring occasionally. Stir in hominy, undrained tomatoes, broth, water, lime juice, oregano, cumin, ground pasilla pepper and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
To serve, ladle soup into bowls. Top servings with radishes, cabbage, and/or green onions.
Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
For a milder flavor, choose ground pasilla or ancho chile pepper; for a spicy smoky flavor, choose ground chipotle chile pepper.