COOKED POSOLE SOUP
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 LB. LEAN PORK CUT INTO 1" CUBES1 WHOLE LARGE ONION CHOPPED5 CLOVES GARLIC2 LB. ALBUQUERQUE TORTILLA COMPANY FROZEN POSOLE (FROZEN HOMINY)3 QUARTS WATER2 14 OZ. CONTAINERS ALBUQUERQUE TORTILLA COMPANY FROZEN RED CHILI PUREE (MILD OR HOT)2 TSP. SALT1/2 TSP. OREGANO2 TBSP. OLIVE OIL
1. CUT MEAT INTO 1" CUBES AND BROWN IN HOT OLIVE OIL.
2. ADD ONIONS, GARLIC, SALT AND WATER TO A LARGE STEWING POT. BRING MIXTURE TO A BOIL ON HIGH HEAT. REDUCE HEAT AND SKIM TOP OF WATER.
3. ADD RED CHILI TO POT.
4. RINSE FROZEN PAZOLE AND ADD TO POT.
5. BRING TO A BOIL AND BOIL FOR 2 HOURS OR UNTIL CORN STARTS TO POP.
6. REDUCE HEAT AND ADD OREGANO. LET SIMMER FOR 1 HOUR.
7. ADJUST SALT TO SUIT TASTE.
Number of Servings: 16
Recipe submitted by SparkPeople user TEDSGRACIE.
2. ADD ONIONS, GARLIC, SALT AND WATER TO A LARGE STEWING POT. BRING MIXTURE TO A BOIL ON HIGH HEAT. REDUCE HEAT AND SKIM TOP OF WATER.
3. ADD RED CHILI TO POT.
4. RINSE FROZEN PAZOLE AND ADD TO POT.
5. BRING TO A BOIL AND BOIL FOR 2 HOURS OR UNTIL CORN STARTS TO POP.
6. REDUCE HEAT AND ADD OREGANO. LET SIMMER FOR 1 HOUR.
7. ADJUST SALT TO SUIT TASTE.
Number of Servings: 16
Recipe submitted by SparkPeople user TEDSGRACIE.
Nutritional Info Amount Per Serving
- Calories: 168.1
- Total Fat: 4.5 g
- Cholesterol: 44.8 mg
- Sodium: 345.8 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 2.7 g
- Protein: 17.9 g