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    Pork Posole


    Source of Recipe


    Master Chef Don Easley

    Recipe Introduction


    There are three main versions of this hominy stew, each representing a color of the Mexican flag. Red posole, like this version, is made from dried chiles; our stew features ancho chiles. The green version is made from fresh chiles, and white posole has no chiles.
    Yield
    6 servings

    Recipe Link: http://www.recipecircus.com/recipes/MasterChef

    List of Ingredients




    4 ancho chiles, stemmed and seeded
    2 cups boiling water
    1 tablespoon cumin seeds
    1 tablespoon peanut oil
    1 1/2 pounds boneless pork loin, trimmed and cut into (1/2-inch) pieces
    1 1/2 cups chopped onion
    4 garlic cloves, minced
    4 cups fat-free, less-sodium chicken broth
    2 tablespoons sugar
    3/4 teaspoon salt
    2 (15.5-ounce) cans white hominy, undrained
    6 tablespoons sliced radishes
    6 tablespoons chopped green onions
    6 tablespoons minced fresh cilantro
    6 lime slices

    Recipe



    Heat a cast-iron skillet over high heat. Place chiles in pan; flatten with a spatula. Cook 10 seconds on each side or until blackened. Combine toasted chiles and 2 cups boiling water in a bowl; let stand 10 minutes or until soft. Place chile mixture in a blender or food processor; process until smooth.

    Cook cumin seeds in a large Dutch oven over medium heat for 1 minute or until toasted and fragrant. Place in a spice or coffee grinder; process until finely ground.

    Heat oil in Dutch oven over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Remove pork from pan. Reduce heat to medium. Add onion and garlic to pan; cook 8 minutes or until onion is browned, stirring frequently. Stir in pork, pureed chiles, toasted ground cumin, broth, sugar, salt, and hominy; bring to a simmer. Cook 30 minutes or until pork is tender. Spoon 1 2/3 cups posole into each of 6 bowls; top each serving with 1 tablespoon radishes, 1 tablespoon green onions, and 1 tablespoon cilantro. Serve with lime slices.

    Nutritional Information
    Calories:376 (27% from fat)
    Fat:11.2g (sat 2.9g,mono 4.5g,poly 2.6g)
    Protein:30.7g
    Carbohydrate:37.4g
    Fiber:7.4g
    Cholesterol:67mg
    Iron:4mg
    Sodium:971mg
    Calcium:67mg

 

 

 


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