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Recipe for cooking party posole

Recipes from Mexico :: Mexican Main Dishes Meat


Source: Canned Food Alliance

1 lb. lean boneless pork loin,
    diced in 1/2-in. pieces
1/4 tsp. pepper
2 Tbsp. canola (or other vegetable) oil
1 large onion, chopped
4 garlic cloves, finely chopped
1 Tbsp. chile powder
1/2 tsp. ground cumin
4 (15 1/2 ounce) cans or 2 (29 ounce) cans
    white hominy, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can chicken broth
1 (4 1/2 ounce) can chopped green chiles
Salt, to taste
Pepper, to taste
Finely sliced scallions or green onions (for garnish)

Season pork with pepper.

Heat 1 Tbsp. oil in a large saucepan (4-quart) over high heat. Add pork to pot and cook, stirring until no longer pink (about 5 mins.). Transfer meat to a clean plate.

Reduce heat to med., add remaining Tbsp. oil, the onion and garlic and cook, stirring until softened and golden (about 5 mins.).

Stir in chile powder and cumin and cook for 1 minute. Add hominy, tomatoes, chicken broth and green chiles and let it come to a boil.

Reduce heat and simmer for 10 mins. to develop flavors. Stir in reserved pork, season with salt and pepper to taste and cook 1 minute longer. For a garnish, serve with finely sliced scallions.

Makes 6 servings. Approximate nutritional values per serving: 407 calories, 12 g fat, 51 mg cholesterol, 861 mg sodium, 52 g carbohydrate, 10 g fiber, 22 g protein

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