Ingredients:
- water (about 1-1/2 to 2 gallons)
- 1/2 tsp majoram
- 1/8 tsp ground cloves
- salt and fresh ground black pepper to taste ( usually start with 1 tbsp of each and add more as needed.)
- toppings
Directions:
- 1.Place pork roast in stock pot, fill with water a little more than 1/2 way up the pot. Add garlic cloves, beef bouillon cubes and bay leaves. Bring to boil and reduce heat to simmer for about 5 hours. Pork should start to get tender and pull apart.
- 2.Roast chiles and tomatillos and dice them. Place
- 3.all ingredients for verde sauce into blender. Blend until smooth.
- 4.Add verde sauce to pot of posole, let simmer another 2 hours. Add hominy, and simmer 1 hour. Remove from heat. Shred meat, remove bay leaves and bone.
- Note: You may sub pork broth instead of the maggi beef bouillon cubes and water.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 516.74 Kcal (2163 kJ) | ||
| Calories from fat | 225.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.02g | 38% | |
|---|---|---|---|
| Cholesterol | 181.95mg | 61% | |
| Sodium | 1085.53mg | 45% | |
| Potassium | 862.12mg | 18% | |
| Total Carbs | 19.76g | 7% | |
| Sugars | 3.86g | 15% | |
| Dietary Fiber | 4.12g | 16% | |
| Protein | 49.33g | 99% | |
| Vitamin C | 18.8mg | 31% | |
| Iron | 4.1mg | 23% | |
| Calcium | 107.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 57.61 Kcal (241 kJ) | ||
| Calories from fat | 25.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.79g | 38% | |
|---|---|---|---|
| Cholesterol | 20.28mg | 61% | |
| Sodium | 121.02mg | 45% | |
| Potassium | 96.11mg | 18% | |
| Total Carbs | 2.2g | 7% | |
| Sugars | 0.43g | 15% | |
| Dietary Fiber | 0.46g | 16% | |
| Protein | 5.5g | 99% | |
| Vitamin C | 2.1mg | 31% | |
| Iron | 0.5mg | 23% | |
| Calcium | 12mg | 11% | |
* 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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