Penn Herb Wellness Guide
Posole
Tender pork and chewy hominy soak up a spicy, fortifying broth.
Ingredients
- 2 cups dried pozole (hominy)
- 1 quart water, plus 1 cup (more as needed)
- 2 lbs pork roast, cut into small cubes
- 1 Tbs salt
- 2 garlic cloves, minced
- 1 pinch Mexican oregano
- 1 pinch cumin
- 6 dried red chili pods, rinsed and deseeded
Directions
- Over medium-low heat, place pot filled with 1 quart water.
- Add posole and cook until it becomes soft, which usually takes around 1 to 2 hours.
- In heavy-bottomed skilled, brown pork and then add 1 cup water.
- Add cooked posole, salt, garlic, oregano, cumin, and chili peppers to pork.
- Cook for 6 to 8 hours.
Nutrition Facts
Calories 214
Calories from Fat 49 (23%)
(8%)Total Fat 5g
(9%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
(16%)Cholesterol 48mg
(26%)Sodium 624mg
(11%)Potassium 388mg
Total Carbohydrate 24g
(7%)Dietary Fiber 2g
Sugars 1g
Sugar Alcohols 0g
(37%)Protein 18g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.