n a Dutch oven, saute chilies in 1 tablespoon oil for 1-2 minutes or until heated through, pressing with a spatula (do not brown). Using a slotted spoon, transfer chilies tn a bowl; add boiling water. Soak for 20 minutes or until softened; remove stems and seeds, reserving water.
In the Dutch oven, brown pork in remaining oil in batches, sauteing onion and garlic with the last batch of pork. Return pork to pan and add broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender.
Transfer chilies and soaking liquid to a blender; cover and process until smooth. Strain through a fine strainer, reserving pulp and discarding skins. Add pulp to pork mixture. Stir in the hominy, oregano and salt. Cover and simmer for 20 minutes. Serve with toppings of your choice. Yield- 8 servings (2-1/2 quarts).
Nutritional Facts 1-1/4 cup (calculated without optional toppings) equals 333 calories, 11 g fat (3 g saturated fat), 68 mg cholesterol, 1,588 mg sodium, 29 g carbohydrate, 8 g fiber, 27 g protein.
Originally Submitted
5/12/2013
0 Out of 5 from
0 reviews
You can add this Posole recipe to your own private DesktopCookbook.
