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Mexican Posole

Mexican Posole
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Mexican Posole

Posole is the Spanish word for hominy. Hominy thickens this filling stew, a traditional Mexican entrée. It has many variations, including rojo, made with red chiles and verde, made with green chiles.

Ingredients

Servings   6   Serving Size   1 1/2 cups

  • 2 teaspoons olive oil (divided)
  • 1 1/2 pounds pork tenderloin (all visible fat discarded, cut into 1/2-inch cubes)
  • 1 medium onion (chopped)
  • 2 medium garlic cloves (minced)
  • 2 8-ounce cans no-salt-added tomato sauce
  • 1 15-ounce can yellow hominy, rinsed, drained
  • 1 14.5-ounce can no-salt-added diced tomatoes, undrained
  • 1 cup frozen whole-kernel corn
  • 2 teaspoons chile powder (made with ancho chiles preferred)
  • 1/4 teaspoon salt
  • 1/2 cup uncooked instant brown rice
  • 1/4 cup chopped fresh cilantro

Directions

Tip: Click on step to mark as complete.

  1. In a large nonstick skillet, heat 1 teaspoon oil over medium heat, swirling to coat the bottom. Cook the pork for 5 to 6 minutes, or until no longer pink on the outside, stirring occasionally. Transfer to a Dutch oven.
  2. Increase the heat to medium high. In the same skillet, heat the remaining 1 teaspoon oil, swirling to coat the bottom. Cook the onion and garlic for 3 minutes, or until the onion is soft, stirring frequently. Add to the pork.
  3. Stir the tomato sauce, hominy, tomatoes with liquid, corn, chile powder, and salt into the pork mixture. Bring to a boil over medium-high heat. Reduce the heat and simmer for 15 to 20 minutes, or until the pork is tender, stirring occasionally.
  4. Stir in the rice. Simmer for 10 to 15 minutes, or until the rice is tender, stirring occasionally. Stir in the cilantro.

Cooking Tip: In most posoles, dried chiles are roasted and blended with water or broth. Ancho chile powder, usually found in the spice section of supermarkets, adds that same rich chile flavor and color without the extra effort and without the added salt you find in some blended chile powders.

Nutrition Facts

Mexican Posole
CaloriesCalories
293 Per Serving
ProteinProtein
28g Per Serving
FiberFiber
5g Per Serving

Nutrition Facts

Calories 293
Total Fat 5.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.5 g
Cholesterol 74 mg
Sodium 437 mg
Total Carbohydrate 33 g
Dietary Fiber 5 g
Sugars 8 g
Protein 28 g

Dietary Exchanges
1 1/2 starch, 2 vegetable, 3 lean meat

 
Posole is the Spanish word for hominy. Hominy thickens this filling stew, a traditional Mexican entrée. It has many variations, including rojo, made with red chiles and verde, made with green chiles.

Nutrition Facts

Mexican Posole
CaloriesCalories
293 Per Serving
ProteinProtein
28g Per Serving
FiberFiber
5g Per Serving
×
Calories 293
Total Fat 5.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.5 g
Cholesterol 74 mg
Sodium 437 mg
Total Carbohydrate 33 g
Dietary Fiber 5 g
Sugars 8 g
Protein 28 g

Dietary Exchanges
1 1/2 starch, 2 vegetable, 3 lean meat

Ingredients

Servings   6   Serving Size   1 1/2 cups

  • 2 teaspoons olive oil (divided)
  • 1 1/2 pounds pork tenderloin (all visible fat discarded, cut into 1/2-inch cubes)
  • 1 medium onion (chopped)
  • 2 medium garlic cloves (minced)
  • 2 8-ounce cans no-salt-added tomato sauce
  • 1 15-ounce can yellow hominy, rinsed, drained
  • 1 14.5-ounce can no-salt-added diced tomatoes, undrained
  • 1 cup frozen whole-kernel corn
  • 2 teaspoons chile powder (made with ancho chiles preferred)
  • 1/4 teaspoon salt
  • 1/2 cup uncooked instant brown rice
  • 1/4 cup chopped fresh cilantro

Directions

Tip: Click on step to mark as complete.

  1. In a large nonstick skillet, heat 1 teaspoon oil over medium heat, swirling to coat the bottom. Cook the pork for 5 to 6 minutes, or until no longer pink on the outside, stirring occasionally. Transfer to a Dutch oven.
  2. Increase the heat to medium high. In the same skillet, heat the remaining 1 teaspoon oil, swirling to coat the bottom. Cook the onion and garlic for 3 minutes, or until the onion is soft, stirring frequently. Add to the pork.
  3. Stir the tomato sauce, hominy, tomatoes with liquid, corn, chile powder, and salt into the pork mixture. Bring to a boil over medium-high heat. Reduce the heat and simmer for 15 to 20 minutes, or until the pork is tender, stirring occasionally.
  4. Stir in the rice. Simmer for 10 to 15 minutes, or until the rice is tender, stirring occasionally. Stir in the cilantro.

Cooking Tip: In most posoles, dried chiles are roasted and blended with water or broth. Ancho chile powder, usually found in the spice section of supermarkets, adds that same rich chile flavor and color without the extra effort and without the added salt you find in some blended chile powders.
 

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