Flavors intensify with longer cooking time – I like to leave it on low overnight in crock-pot.
Bring broth and pork to boil in large pot. Add cumin and diced chilies - return to low boil.
Melt butter in heavy large skillet over medium-high heat.
Add garlic cloves, onion, carrots, tomatoes, and green beans; sauté 5 minutes.
Mix veggies into posole stew and let simmer for at least an hour (till tender).
Add white hominy near end of cooking time since it is already tender.
Season to taste with salt and pepper; add dashes of hot pepper sauce if desired.
Ladle stew into bowls.
Serve with garnishes: roasted chilies, pico de gallo or salsa, tortilla chips, shredded cheese, lime wedges, sour cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (399g) | ||
Recipe Makes: 8 | ||
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Calories: 533 | ||
Calories from Fat: 457 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.8g | 68 % | |
Saturated Fat 18.4g | 92 % | |
Monounsaturated Fat 21.8g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 66.5mg | 20 % | |
Sodium 860.8mg | 30 % | |
Potassium 615.8mg | 16 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 7.4g | ||
Protein 9.6g | 14 % | |
Powered by: USDA Nutrition Database 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: 533
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