Posole Rojo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2.5 serving Pork Tenderloin Roast 4 oz serving 1 serving Bacon (Tyson Thick Cut: 2 slices) 3 cup Hominy 4 cup pork broth 2 clove Garlic 1 dash Salt 1 medium (2-1/2" dia) Onions, raw 2 serving Cloves, whole (per clove) (by GRANMACHERI) 0.125 grams Bay Leaf 1.125 cup Del Monte Petite Cut Diced Tomatoes 1 oz Chipotle or Other Dried Chile 1 chile is 6g or roughly .22 oz (by CHUCKLES0719) 1 lime yields Lime Juice 1 tbsp Cilantro, raw 1 tsp Cumin seed 4 cup (8 fl oz) Water, tap 2 tsp Dried Mexican Oregano (by CHUCKLES0719)
Cook hominy or use canned. set aside. In soup pot start cooking the cubed pork until it is very brown. Add the salt.
Remove the seeds and stem from 2-4 new mexico or Ancho dried chilie peppers. toast them in a dry skillet until they are soft first.Place them into a small pan add 1-2 cups of water to cover and bring to a boil, cook peppers until soft. Remove from heat. Blend water and cooked chilies together.
To the pork add the onion and garlic. cook until onion is soft. add the cloves, bay leaf, ground chipoltle pepper and the pepper puree. rub the oregano between your hands to release their oil and put into the pot. Add the rotel and the tomatoes. cook for 1-1/2 hours until the pork is very tender. Stir in lime juice and cilantro and serve. You may also garnish with sliced radishes, shredded cabbage, lime wedges, chopped avocado, and fresh oregano for extra calories.
Makes 10 (1 cup) servings.
Serving Size: Makes 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user HALLOWEENJEN.
Remove the seeds and stem from 2-4 new mexico or Ancho dried chilie peppers. toast them in a dry skillet until they are soft first.Place them into a small pan add 1-2 cups of water to cover and bring to a boil, cook peppers until soft. Remove from heat. Blend water and cooked chilies together.
To the pork add the onion and garlic. cook until onion is soft. add the cloves, bay leaf, ground chipoltle pepper and the pepper puree. rub the oregano between your hands to release their oil and put into the pot. Add the rotel and the tomatoes. cook for 1-1/2 hours until the pork is very tender. Stir in lime juice and cilantro and serve. You may also garnish with sliced radishes, shredded cabbage, lime wedges, chopped avocado, and fresh oregano for extra calories.
Makes 10 (1 cup) servings.
Serving Size: Makes 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user HALLOWEENJEN.
Nutritional Info Amount Per Serving
- Calories: 118.6
- Total Fat: 4.1 g
- Cholesterol: 13.8 mg
- Sodium: 252.3 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 1.9 g
- Protein: 8.3 g
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