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Nutrition Facts
Serving Size 1 (739g) Recipe makes 4 servings
Calories 609
Calories from Fat 179		(29%)
Amount Per Serving		%DV
	Total Fat 19.9g	30%
	Saturated Fat 6.4g	32%
	Monounsaturated Fat 8.5g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 146mg		48%
Sodium 1808mg		75%
Potassium 1294mg		36%
Total Carbohydrate 45.8g		15%
	Dietary Fiber 7.9g	31%
	Sugars 10.6g
Protein 60.0g		120%
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Posole for Beginners

Recipe #394160 | 1¼ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: L'ecole
Oct 12, 2009

Most Americans (unless they're lucky) aren't familiar with this wonderful Mexican dish, since it's eaten more in Central and Southern Mexico. Moreover, hominy (unless you're from the South and know about grits, but that's quite different) is likely to be unfamiliar to most American palates. This simple version with comparatively few ingredients is a nice introduction to this delightful stew. If you can't find Anaheim peppers (our supermarket carries them sporadically), you can substitute Cubanelles and then add more cayenne.

SERVES 4 -6 (change servings and units)

Ingredients

2 (15 ounce) cans hominy
1 lb anaheim chili
1 1/2 lbs pork
1 tablespoon flour
2 (14 ounce) cans chicken broth
1 lime, juice of
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1 bunch cilantro, chopped
cayenne, to taste

Optional

thinly-sliced radish, for garnish

Directions

1
Remove stems, seeds and peelings of the chile verde and cut them into striations.
2
Cube the pork and brown in a little oil in an iron skillet.
3
Add a sprinkle of white flour, add the striations of chile verde, and simmer for a short while.
4
Transfer all the ingredients into a pot and add broth and seasonings and simmer until the pepper is pretty much dissolved.
5
Add the hominy and cilantro and simmer for another 20 minutes or so.