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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • To serve, ladle soup into bowls. Top servings with radishes, cabbage, and/or green onions.

Tips

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.

Nutrition Facts

258 calories; 5.5 g total fat; 1 g saturated fat; 55 mg cholesterol; 569 mg sodium. 540 mg potassium; 29 g carbohydrates; 6 g fiber; 6 g sugar; 22.9 g protein; 885 IU vitamin a iu; 87 mg vitamin c; 13 mcg folate; 75 mg calcium; 3 mg iron; 56 mg magnesium;