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New Mexican Posole
Posole, originally from Jalisco, Mexico, is traditionally served around Christmastime. It's so tasty and--with a few convenience items like canned hominy and chili powder--easy to make that we like it any time of year. Shredded cheese, cilantro or thinly sliced radishes are traditional toppings for this stew.
Ingredients
Directions
Tips
Make Ahead Tip: Add all ingredients except the reserved oregano-onion mixture, cabbage and lime wedges. Cover and refrigerate for up to 3 days or freeze for up to 3 months. Reheat and garnish before serving.
Tips
Note: Hominy is white or yellow corn that has been treated with lime to remove the tough hull and germ. Dried, ground hominy is the main ingredient in grits. Canned, cooked hominy can be found in the Latin section of large supermarkets--near the beans--or at Latin markets.
Nutrition Facts
Serving Size: 2 cups
Per Serving:
352 calories; protein 28.4g; carbohydrates 42g; dietary fiber 10.4g; sugars 9g; fat 8.1g; saturated fat 1.2g; cholesterol 47mg; vitamin a iu 245.6IU; vitamin c 16.2mg; folate 88.9mcg; calcium 90.6mg; iron 3.9mg; magnesium 45.3mg; potassium 754mg; sodium 1066.8mg; thiamin 0.2mg.
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