Posole (Mexican Pork stew with hominy)...............It is absolutely delicous........great for leftovers too! Recipe below.<br><br><br>
Posole<br><br>
From<br><br><br>
1 1/2 teaspoons salt, divided<br>
2 teaspoons paprika<br>
1 teaspoon black pepper<br>
2 pounds boneless Boston butt pork roast<br>
2 cups chopped onion<br>
3 garlic cloves, minced<br>
1 1/2 cups water<br>
1/4 cup raisins<br>
1 teaspoon ground coriander<br>
1 teaspoon ground cumin<br>
1 teaspoon dried oregano<br>
1 (14.5-ounce) can no salt-added stewed tomatoes, undrained<br>
1 (14-ounce) can low-salt beef broth<br>
1 (14-ounce) can fat-free, less-sodium chicken broth<br>
1 (7-ounce) can chipotle chiles in adobo sauce<br>
2 (15.5-ounce) cans golden hominy, drained<br>
1 1/4 cups shredded Boston lettuce<br>
2/3 cup unsalted baked tortilla chips<br>
2/3 cup minced fresh cilantro<br>
2/3 cup thinly sliced radishes<br><br>
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.<br>
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).<br>
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.<br>
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.<br><br>
Yield: 10 servings<br><br>
CALORIES 321 (27% from fat); FAT 9.6g (sat 2.7g,mono 3.7g,poly 1.6g); PROTEIN 22.5g; CHOLESTEROL 62mg; CALCIUM 88mg; SODIUM 952mg; FIBER 5.1g; IRON 2.8mg; CARBOHYDRATE 36.1g<br><br>
Cooking Light, MARCH 2004
