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Posole
Source: dLife

A traditional Mexican holiday stew.

Rating:
Prep Time: 1 hours
Cook Time: 3 hours
Difficulty: Difficult

Nutrition Facts

Makes 14 servings
Amount Per Serving
Calories 151.2
Total Carbs 17.2 g
Dietary Fiber 1.7 g
Sugars 2.9 g
Total Fat 3.8 g
Saturated Fat 1.3 g
Unsaturated Fat 0.4 g
Potassium 288.1 mg
Protein 11.9 g
Sodium 497.1 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1 1/2 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 lb  Grits, hominy, white, regular, dry
1 1/4 lb  boneless pork loin
4 cup  fresh chopped onion
8 each  medium garlic cloves
1 tbsp  oregano leaves
6 cup  low sodium chicken broth
0 1/2 cup  enchilada sauce
0.3333 cup  canned green chile peppers
1 tsp  black pepper
1 pinch  salt
Directions
  1. Wash dried hominy Soak in 3 quarts of water at room temperature for at least 8 hours, up to 1 day.
  2. When ready to complete recipe, drain hominy
  3. Cube pork into 1/2" pieces.
  4. In 6 quart stock pot, add pork, onions, garlic, oregano, and 1/2 cup broth. Cover and bring to boil over high heat.
  5. Lower heat to medium and continue boiling for 20 minutes.
  6. Remove cover and continue cooking over high heat, stirring frequently 15 to 20 minutes or until most of the juices are evaporated and pork is sizzling.
  7. Deglaze bottom of pot with 3/4 cup of broth. Boil until liquid is evaporated.
  8. Continue cooking 10 to 15 minutes until pork is browned.
  9. Add remaining broth, 5 cups of water, and drained hominy.
  10. Scrape browned bits free. Bring mixture to a boil and the simmer over medium heat, about 1 1/2 hours, covered, until pork is fork tender, stirring frequently.
  11. Stir in chili sauce, green chilies, and pepper. Continue simmering, covered, about 15 to 30 minutes, until pork and hominy are very soft.
  12. The mixture should be soupy, if necessary add more water.
  13. Season with salt, extra chili sauce, and green chilies.

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