Directions:
- Place the posole and water in a large, heavy pot; bring to a simmer, cover and cook slowly until the kernels burst and are almost tender (about 3 1/2 hours).
- When the posole is almost done, lightly brown the onions and garlic in 2 tablespoons of cooking oil; drain on paper towels.
- Add another 2 tablespoons of oil to the skillet and brown the pork cubes, a few at a time. Drain on paper towels.
- Add onion, garlic, pork; add all remaining ingredients to the posole; mix well and simmer covered for 3 more hours.
- Taste for salt and adjust as needed.
- Serve in large soup plates and pass a rich red chili sauce for topping if desired.
- NOTES:As you can see, this can take all day to make. If you don't have the time, I've successfully used 3 cans of white hominy. You skip the first step and proceed with the cooking of the onions and garlic.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 375.91 Kcal (1574 kJ) | ||
| Calories from fat | 205.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.78g | 35% | |
|---|---|---|---|
| Cholesterol | 125.97mg | 42% | |
| Sodium | 1284.85mg | 54% | |
| Potassium | 313.47mg | 7% | |
| Total Carbs | 15.29g | 5% | |
| Sugars | 4.68g | 19% | |
| Dietary Fiber | 3.38g | 14% | |
| Protein | 28.89g | 58% | |
| Vitamin C | 103.5mg | 173% | |
| Iron | 9.9mg | 55% | |
| Calcium | 3048.3mg | 305% | |
| Amount Per 100 g | |||
| Calories | 65.8 Kcal (275 kJ) | ||
| Calories from fat | 35.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.99g | 35% | |
|---|---|---|---|
| Cholesterol | 22.05mg | 42% | |
| Sodium | 224.9mg | 54% | |
| Potassium | 54.87mg | 7% | |
| Total Carbs | 2.68g | 5% | |
| Sugars | 0.82g | 19% | |
| Dietary Fiber | 0.59g | 14% | |
| Protein | 5.06g | 58% | |
| Vitamin C | 18.1mg | 173% | |
| Iron | 1.7mg | 55% | |
| Calcium | 533.6mg | 305% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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