Prep the ingredients: peel 4 cloves of garlic, keeping two whole and chopping the remaining two; chop onion; drain and rinse the hominy; chop the green chiles (you can use fresh, frozen, or canned).
In a large stockpot, just cover cover the pork tenderloin with water. Add 1/2 of the chopped onion, cumin, black pepper, cayenne, oregano, and salt. Bring to a boil and skim any foam that comes to the top, then reduce heat to simmer and cook, covered, for 45 minutes. Remove pork and reserve the pork broth.
In stockpot, saute the remaining 1/2 onion and 2 chopped garlic cloves in oil until the onions are translucent. Add the chile powder and stir for one minute. Return 3-5 cups of the pork broth to the stockpot, depending on how thick you like it. Finally, add the hominy and green chile peppers. Cook at a simmer for another 45-60 minutes until the pork and hominy are tender.
Degrease the stew by lightly sliding a paper towel or two over the surface of the stew. Then taste for salt and prepare to serve.
Traditional garnishes for posole include:
*Shredded green cabbage
*Chopped fresh cilantro
*Corn tortilla chips
Recipe originally posted by http://www.food.com/recipe/authentic-mexican-pozole-196233. They include some additional pepper garnishes that would make it super super hot!
Doesn't happen quickly, so make it on a Saturday when you have plenty of time.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (181g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 53 (30%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 33.3mg||10 %|
|Sodium 435.7mg||15 %|
|Potassium 328.6mg||9 %|
|Total Carbohydrate 16g||5 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 12.9g|
|Protein 14.9g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 175
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