Posole

Name: Posole
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

16 ingredients

2 steps

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; saute 5 minutes, turning to brown on all sides. Add onion; saute 2 minutes or until tender. Add oregano, salt, garlic, and bay leaf; saute 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.