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Ingredients
US|METRIC
4 SERVINGS
- 2 cups posole (canned, whole hominy)
- 3 dried red chile (pods, guajillo)
- 3 cloves garlic
- 1 pinch salt (and pepper)
- 1 Tbsp. bacon fat (or olive oil)
- 1 lb. pork shoulder (cut into pieces, can also use ground beef 80/20)
- 1/2 chopped onion
- 1/4 tsp. cumin
- 1/4 tsp. ground coriander
- 1/2 btl. lager (amber)
- 1 tsp. oregano
- 1 1/2 tsp. honey
- 1 cup chicken broth
- shredded cheese
- corn tortillas
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Directions
- Bring 3/4 cup water to a boil. Drain and rinse the posole. Set aside.
- Remove stems and seeds from chile pods. Toast chiles in a saute pan for a couple minutes, until lightly browned. Soak toasted pods in the boiling water until softened (about 30 minutes)..
- While chile pods are soaking, heat the bacon fat or olive oil in a large stock pot over medium heat. Add the pork in batches and brown, removing to a plate or bowl as it cooks.
NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol85mg28% |
| Sodium410mg17% |
| Potassium570mg16% |
| Protein28g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber5g20% |
| Sugars5g |
| Vitamin A8% |
| Vitamin C6% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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