|Name:||Spring Posole||Contributor:||Gwyn Mauritz|
|Key words:||chipotle, hominy||Category:||Main Dishes|
|Ingredients:||2 tsp olive oil
1 c chopped onion
2 tsp ground cumin
1-1/2 tsp ground coriander
1/4 tsp salt
1 chipotle chili canned in adobo, drained & chopped
2-1/2 c plum tomato, diced
3 cloves garlic, minced
2 15.5-oz cans golden hominy, drained & rinsed (I prefer white hominy)
2 16-oz cans chicken broth
1 lb pork tenderloin (I usually use pork chops or a Boston Butt roast, which are cheaper)
6 c spinach, chopped (Optional - I leave this out)
1 c cilantro
1-1/2 c romaine lettuce, thinly sliced
3/4 c radishes, thinly sliced
3/4 c Monterey Jack cheese (3 ounces), shredded
1/4 c green onions, sliced
|Preparation:||1. Heat olive oil in a Dutch oven over medium heat. Add onion and next 4 ingredients (onion through chipotle); cook for 4 minutes, stirring frequently. Stir in tomato, garlic, hominy and broth. Reduce heat, and simmer 20 minutes.
2. Trim fat from the pork. Cut pork into bite-size pieces. Add pork, spinach, and cilantro to pan. Cook for 7 minutes or until pork is done. Ladle 1-1/2 c soup into each of 6 bowls; top each with 1/4 c lettuce, 2 Tbsp radishes, 2 Tbsp cheese, and 2 tsp green onions.
|Notes:||Jack Tavares asked:
>Anybody have a posole recipe they like?
>I can google with the best of em, I am looking
>for personal recommendations.
We like this recipe, originally from Cooking Light so YauthenticityMV. It's tasty and very easy...
(I have a couple other posole recipes that I clipped from The Oregonian that were quite labor-intensive, so they haven't been tested yet, though they sounded good.)
Yield: 6 servings
Per Serving (excluding unknown items): 315 Calories; 11g Fat (30.1% calories from fat); 24g Protein; 33g Carbohydrate; 7g Dietary Fiber; 57mg Cholesterol; 1081mg Sodium. Exchanges: 1 1/2 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat.