Posole

Name: Posole Recipe
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 10
Ingredients: 2 Tbsp. Olive Oil; 2 lb. Pork Tenderloin Cut into Bite Size Cubes; 2 Cloves Garlic Minced; 4 (15-oz.) Cans Hominy; 2 Tbsp. Chili Powder; 3 Large Pablano Chili Pods; 2 Jalapeno Peppers Chopped; 1 Medium Onion Chopped; 1 Tbsp. Oregano; 1/2 tsp. Thyme; 2 tsp. Marjoram; Salt to Taste

Minutes to Prepare: 15
Minutes to Cook: 180

Number of Servings: 10

Ingredients

2 Tbsp. Olive Oil2 lb. Pork Tenderloin, Cut into Bite Size Cubes2 Cloves Garlic, Minced4 (15-oz.) Cans Hominy2 Tbsp. Chili Powder3 Large Pablano Chili Pods2 Jalapeno Peppers, Chopped1 Medium Onion, Chopped1 Tbsp. Oregano1/2 tsp. Thyme2 tsp. MarjoramSalt to Taste

Directions

Roast Pablano Chilis under broiler until blackened. Seal them in a ziploc bag for at least 5 minutes and then peel the skins off. Remove stems and then chop chilis. While chilis are cooking, heat olive oil in a large pot and then brown pork over medium heat. After 5 minutes, add onions. After all the meat is no longer pink and the onions are translucent, add the rest of the ingredients, except hominy to the pot. Turn up heat to medium high and bring to a boil. Turn heat down and simmer for about 30 minutes. Add hominy and simmer until meat is tender.

Serving Size: Makes 10 bowls of stew

Number of Servings: 10

Recipe submitted by SparkPeople user LITTLESHORTLEGS.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving