Pork Posole With Avocado, Cilantro And Lime Recipe

Name: Pork Posole With Avocado, Cilantro And Lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound poblano peppers; 6 garlic cloves; 1 yellow onion large sweet; 29 ounces white hominy ounces, 2 - 14.5 cans; 1 1/2 pounds pork any cut; 1/2 teaspoon kosher salt; 2 teaspoons Mexican oregano dried; 2 tablespoons olive oil; 3 cups reduced sodium chicken broth; 3 teaspoons red chiles ground; salt; pepper

Servings: persons

1 pound poblano peppers
6 garlic cloves
1 yellow onion large sweet
29 ounces white hominy ounces, 2 - 14.5 cans
1 1/2 pounds pork any cut
1/2 teaspoon kosher salt
2 teaspoons Mexican oregano dried
2 tablespoons olive oil
3 cups reduced sodium chicken broth
3 teaspoons red chiles ground
salt
pepper

1
Season pork with salt and pepper and roast in a 350 degree oven until done (exact time will depend on cut and weight). Once done, remove from oven and set aside to cool enough to pull meat from bone or to cut into 1-inch pieces.
2
Preheat broiler. Once hot, broil poblanos (or Hatch peppers) on a baking sheet until black, turning as needed to blacken all sides.
3
Mince garlic and cut onion into chunks. Mix the two together in a bowl and set aside.
4
Drain hominy and set aside.
5
Add oil to skillet and saute onions over medium-high until softened. Add oregano and ground chiles and cook an additional 1-2 minutes.
6
In a stock pot, add broth, hominy and pork. Cover and bring to a boil, then reduce heat and simmer to blend flavors, about 15 minutes.
7
Remove the stems, skins and seeds from the poblanos and discard. Chop the peppers.
8
Stir the poblanos into the posole and cook another 5-10 minutes.
9
Ladle into bowls and garnish with lime wedge, sliced avocado, cilantro, sour cream. Serve with fresh steamed corn tortillas.

1050

kcal

Calories

Fat

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound poblano peppers, 6 garlic cloves, 1 yellow onion large sweet, 29 ounces white hominy ounces, 2 - 14.5 cans, and more.

Yes, Pork Posole With Avocado, Cilantro And Lime falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Posole With Avocado, Cilantro And Lime

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