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Categories:
white corn hominy canola oil pork loin onion oregano salt garlic bay leaf water chicken broth chiles cabbage fresh cilantro slivered radishes green onions lime
Viewed: 41 - Published at: 8 years agoIngredients
- 3/4 pound dried white corn hominy
- 2 teaspoons canola oil
- 8 ounces boneless pork loin, cut into 1/2-inch pieces
- 1 cup chopped onion
- 2 teaspoons dried oregano
- 3/4 teaspoon salt
- 2 garlic cloves, minced
- 1 bay leaf
- 3 cups water
- 3 (14-ounce) cans fat-free, less-sodium chicken broth
- 2 dried New Mexican chiles
- 2 cups shredded cabbage
- 1/3 cup chopped fresh cilantro
- 1/3 cup slivered radishes
- 1/3 cup chopped green onions
- 8 lime wedges
Method
- Place hominy in a large Dutch oven. Cover with water to 4 inches above hominy; cover and let stand 8 hours. Drain. Return hominy to pan. Cover with water to 4 inches above hominy; bring to a boil. Reduce heat, and simmer 1 hour, stirring occasionally; drain. Wipe pan dry with a paper towel.
- Heat oil in pan over medium-high heat. Add pork to pan; saute 5 minutes, turning to brown on all sides. Add onion; saute 2 minutes or until tender. Add oregano, salt, garlic, and bay leaf; saute 1 minute. Return hominy to pan. Add 3 cups water and broth; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Add chiles; simmer 30 minutes, stirring occasionally. Discard chiles and bay leaf. Ladle about 1 1/2 cups posole into each of 8 bowls. Garnish each serving with 1/4 cup cabbage, about 2 teaspoons cilantro, about 2 teaspoons radishes, about 2 teaspoons green onions, and 1 lime wedge.
