Posole

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 274.1
  • Total Fat: 11.2 g
  • Cholesterol: 71.7 mg
  • Sodium: 189.0 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 1.9 g
  • Protein: 28.4 g

View full nutritional breakdown of Posole calories by ingredient


Introduction

A recipe my dad brought back east after living a few years in Albuquerque A recipe my dad brought back east after living a few years in Albuquerque
Number of Servings: 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

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.