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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Enjoy the mixture of spices in this Mexican soup. Top Posole with radishes and tortilla chips for color and texture. 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 |
Directions:
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; sauté 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.
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