Posole Recipe – Eats Now

Name: Posole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons salt, divided; 2 teaspoons paprika; 1 teaspoon black pepper; 2 pounds boneless Boston butt pork roast; 2 cups chopped onion; 3 garlic cloves, minced; 1 1/2 cups water; 1/4 cup raisins; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 (14.5-ounce) can no salt-added stewed tomatoes, undrained; 1 (14-ounce) can low-salt beef broth; 1 (14-ounce) can fat-free, less-sodium chicken broth; 1 (7-ounce) can chipotle chiles in adobo sauce; 2 (15.5-ounce) cans golden hominy, drained; 1 1/4 cups shredded Boston lettuce; 2/3 cup unsalted baked tortilla chips; 2/3 cup minced fresh cilantro; 2/3 cup thinly sliced radishes

Servings: persons

1 1/2 teaspoons salt, divided
2 teaspoons paprika
1 teaspoon black pepper
2 pounds boneless Boston butt pork roast
2 cups chopped onion
3 garlic cloves, minced
1 1/2 cups water
1/4 cup raisins
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (14.5-ounce) can no salt-added stewed tomatoes, undrained
1 (14-ounce) can low-salt beef broth
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (7-ounce) can chipotle chiles in adobo sauce
2 (15.5-ounce) cans golden hominy, drained
1 1/4 cups shredded Boston lettuce
2/3 cup unsalted baked tortilla chips
2/3 cup minced fresh cilantro
2/3 cup thinly sliced radishes

1
Combine 1 teaspoon salt, paprika, and pepper. Trim fat from pork. Cut pork into 2-inch pieces; trim any additional fat. Combine pork and paprika mixture, tossing well to coat.
2
Heat a large Dutch oven over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Remove pork from pan. Add onion and garlic to pan; saute 3 minutes. Return pork to pan; stir in water and next 7 ingredients (water through chicken broth).
3
Remove 1 large chile and 2 tablespoons adobo sauce from can; reserve remaining chiles and sauce for another use. Remove seeds from chile; finely chop. Stir chile and adobo sauce into pork mixture. Bring to a boil; cover, reduce heat, and simmer 2 hours or until pork is tender. Remove pork from pan using a slotted spoon; place pork in a large bowl. Shred pork using 2 forks. Add tomato mixture to pork in bowl. Let cool to room temperature; cover and chill overnight.
4
Skim solidified fat from surface of stew. Combine the stew, remaining 1/2 teaspoon salt, and hominy in a large Dutch oven, and bring to a boil over medium-high heat. Reduce heat; simmer 5 minutes. Ladle 1 cup stew into each of 10 bowls; top each with about 2 tablespoons of lettuce, about 1 tablespoon of chips, about 1 tablespoon of cilantro, and about 1 tablespoon of radishes.

782

kcal

Calories

Fat

Carbs

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 20 ingredients. The key ingredients include: 1 1/2 teaspoons salt, divided, 2 teaspoons paprika, 1 teaspoon black pepper, 2 pounds boneless Boston butt pork roast, and more.

Yes, Posole 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.

Posole

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