The fun part of eating posole is all the fresh, delicious toppings that garnish the top of the stew. Be sure to serve this posole with plenty of fresh chopped cabbage, radishes, cilantro, and sliced limes.
Ingredients:
- 8 oz. pork tenderloin, cut into 1/2-inch pieces
- 2 cloves of garlic, chopped fine
- 1 1/4 cups chopped onion (about 1 medium)
- 2 tsp dried oregano
- 1/2 tsp salt
- 4 cups lower-sodium chicken broth (1 32-oz. carton)
- 1 15.5 oz. can white hominy, undrained
- 1 bay leaf
- 1 jalapeno peper, halved and seeded
- Garnish:
- 1 cup shredded cabbage
- 4 small radishes, thinly sliced
- 1/4 cup chopped, fresh cilantro
- 1 fresh lime, cut into 4 wedges
Preparation:
1. Heat a large non-stick, high-sided pan over medium-high heat and coat with cooking spray. Cook the pork for 5-6 minutes, or until browned on all sides. Remove the pork, and set aside.
2. Add the garlic to the pan, cook 2 minutes. Then add the onion, oregano, and salt. Cook for an additional 5 minutes, or until the onion is tender.
3. Add the chicken broth, hominy, bay leaf, and jalapeno pepper. Bring to a boil, then reduce heat and simmer for 15 minutes. Return the pork to the pan, and simmer an additional 5 minutes. Discard the bay leaf and jalapeno pepper.
4. Ladle the posole evenly into 4 bowls, and garnish with cabbage, radishes, cilantro, and fresh lime.
Serves 4
Per Serving Calories 219
