Pork Posole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp Olive Oil 16 oz Pork, fresh, composite of trimmed retail cuts (leg, loin, shoulder, and spareribs), separable lean and fat 1 large Onions, raw 4 medium (3/4" to 1" dia) Radishes 8 tbsp Cilantro, raw 3 tsp Cayenne Pepper (Ground) 1 c. serving Herdez salsa verde 3 tsp Cumin (ground) 6 serving Garlic (1 clove) 4 cup (8 fl oz) Chicken Broth 2 can or bottle (12 fl oz) Regular Beer
Preparation
1. Heat a Dutch oven over medium-high heat. Add oil; swirl to coat. Add pork; sauté 5 minutes, turning to brown on all sides. Remove pork from pan. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Return pork to pan; stir in cumin and pepper. Add beer; bring to a boil. Cook until liquid almost evaporates (about 9 minutes).
2. Add broth, salsa, and hominy; bring to a boil. Cover, reduce heat, and simmer 1 hour and 10 minutes or until pork is very tender, stirring occasionally. Stir in 1 tsp salt.
Cook an additional 5 minutes. Top each serving with 1 minced fresh cilantro and sliced radish.
Serving Size: makes 4 servings
1. Heat a Dutch oven over medium-high heat. Add oil; swirl to coat. Add pork; sauté 5 minutes, turning to brown on all sides. Remove pork from pan. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Return pork to pan; stir in cumin and pepper. Add beer; bring to a boil. Cook until liquid almost evaporates (about 9 minutes).
2. Add broth, salsa, and hominy; bring to a boil. Cover, reduce heat, and simmer 1 hour and 10 minutes or until pork is very tender, stirring occasionally. Stir in 1 tsp salt.
Cook an additional 5 minutes. Top each serving with 1 minced fresh cilantro and sliced radish.
Serving Size: makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 218.0
- Total Fat: 10.5 g
- Cholesterol: 40.5 mg
- Sodium: 1,446.9 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 0.4 g
- Protein: 11.9 g
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