Satisfy Your Cravings with this Easy-to-Make Posole
Enjoy a comforting bowl of posole filled with tender pork, zesty chilies, and hominy. Perfect for any occasion and great as leftovers!
Servings: 10 Servings
Calories: 236kcal
Ingredients
- 2 ¼ pounds Lean pork butt
- ½ Tablespoon Olive Oil
- 1 Onion Chopped
- 3 Cloves Garlic Minced
- 1 teaspoon Salt More to taste
- 1 teaspoon Pepper More to taste
- 2 Tablespoons Cumin
- 1 Tablespoon Dried Oregano
- 1 Tablespoon Chicken Bouillon
- 48 Ounces Chicken Broth
- 10 Ounces Enchilada sauce Canned
- 14.5 Ounces Diced Roasted Tomatoes Canned
- 25 Ounces Hominy Canned
- 8 Ounces Green Chilies Canned
Instructions
- Cut Pork shoulder/butt into bite-size pieces. Cut off any excess fat.
- Chop Onion. In a large stock/soup pan, saute onion and minced garlic in ½ Tablespoon olive oil.
- Add pork pieces to the onions.
- Add Spices - (salt, pepper, cumin, oregano, and chicken bouillon) to pork. Cook pork until it's browned and cooked completely through
- When the pork is all cooked, add chicken broth, enchilada sauce, diced tomatoes, and 2 cups water. Simmer for at least one hour.
- Drain the hominy and discard the liquid. Add the green chiles and drained hominy to the soup. Bring to a boil.
- Spoon the posole into bowls.
- Sprinkle your favorite topping on each bowl. We like Cilantro, avocado, and non-fat sour cream.
- Serve and enjoy with a beer!
Nutrition
Calories: 236kcal | Carbohydrates: 18g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 61mg | Sodium: 1493mg | Potassium: 443mg | Fiber: 4g | Sugar: 6g | Vitamin A: 379IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 3mg