COOKED POSOLE SOUP
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of COOKED POSOLE SOUP calories by ingredient
Number of Servings: 16
Ingredients
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2 LB. LEAN PORK CUT INTO 1" CUBES
1 WHOLE LARGE ONION CHOPPED
5 CLOVES GARLIC
2 LB. ALBUQUERQUE TORTILLA COMPANY FROZEN POSOLE (FROZEN HOMINY)
3 QUARTS WATER
2 14 OZ. CONTAINERS ALBUQUERQUE TORTILLA COMPANY FROZEN RED CHILI PUREE (MILD OR HOT)
2 TSP. SALT
1/2 TSP. OREGANO
2 TBSP. OLIVE OIL
Directions
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.
Member Ratings For This Recipe
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CD12646506
