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Name: Pork and Posole Stew
Prep time: 30 min
Total time: 45 min
Yield: 10
Cuisine: American
Ingredients: 1/2 ts Dried Oregano; 1 29-oz can Hominy; 3 lb Boneless pork shoulder well; 1 1/2 ts Salt; Radishes; Lime wedges; 4 Garlic minced; 2 md Red peppers; 1 Jumbo onion chopped (1#); 3 Jalapeno chiles seeded and; 1 c Loosely packed fresh; Fresh cilantro leaves for; 1/4 ts Ground red pepper (cayenne); 2 ts Ground cumin

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INGREDIENTS

1/2 ts Dried Oregano
1 29-oz can Hominy
3 lb Boneless pork shoulder ; well
1 1/2 ts Salt
Radishes
Lime wedges
4 Garlic ; minced
2 md Red peppers
1 Jumbo onion ; chopped (1#)
3 Jalapeno chiles ; seeded and
1 c ; Loosely packed fresh
Fresh cilantro leaves ; for
1/4 ts Ground red pepper ; (cayenne)
2 ts Ground cumin

Servings

INSTRUCTIONS

1. Preheat broiler. Line broiling pan (without rack) with foil. Cut each red pepper lengthwise in half; discard stem and seeds. Arrange peppers, cut side down, in broiling pan. Place pan in broiler 5 to 6 inches from source of heat and broil peppers until charred and blistered, about 6 to 8 minutes. Wrap foil around peppers and allow to steam at room temperature 15 minutes or until cool enough to handle. Turn oven control to 325F. 2. Remove peppers from foil; peel off skin and discard. Cut peppers into 1-inch pieces. 3. In 5-quart Dutch oven, combine roasted peppers and remaining ingredients except hominy and garnishes; stir in 1 cup water, heat to boiling over high heat. Cover Dutch oven and bake 1 1/2 hours or until pork is very tender. 4. Remove Dutch oven from oven; skim and discard fat. Stir in hominy; cover and bake 15 minutes longer or until heated through. Garnish with lime wedges, radishes, and chopped cilantro. Makes about 10 cups or 10 main-dish servings. Each serving: About 300 calories, 38 g protein, 14 g carbohydrate, 9 g total fat (3 g saturated), 83 mg cholesterol, 565 mg sodium. Scanned, Typed or Downloaded and Busted by Marcia Fasy Recipe by: Good Housekeeping 3/98 Posted to MC-Recipe Digest by KitPATh on Feb 23, 1998

NOTES

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Pork and Posole Stew

1/2 ts Dried Oregano 
1 29-oz can Hominy 
3 lb Boneless pork shoulder well
1 1/2 ts Salt 
  Radishes 
  Lime wedges 
4  Garlic minced
2 md Red peppers 
1 Jumbo  onion chopped (1#)
3  Jalapeno chiles seeded and
1 c  Loosely packed fresh
  Fresh cilantro leaves for
1/4 ts Ground red pepper (cayenne)
2 ts Ground cumin

1. Preheat broiler. Line broiling pan (without rack) with foil. Cut each  red pepper lengthwise in half; discard stem and seeds. Arrange peppers, cut  side down, in broiling pan. Place pan in broiler 5 to 6 inches from source  of heat and broil peppers until charred and blistered, about 6 to 8  minutes. Wrap foil around peppers and allow to steam at room temperature 15  minutes or until cool enough to handle. Turn oven control to 325F.    2. Remove peppers from foil; peel off skin and discard. Cut peppers into  1-inch pieces.    3. In 5-quart Dutch oven, combine roasted peppers and remaining ingredients  except hominy and garnishes; stir in 1 cup water, heat to boiling over high  heat. Cover Dutch oven and bake 1 1/2 hours or until pork is very tender.    4. Remove Dutch oven from oven; skim and discard fat. Stir in hominy; cover  and bake 15 minutes longer or until heated through. Garnish with lime  wedges, radishes, and chopped cilantro.    Makes about 10 cups or 10 main-dish servings. Each serving: About 300  calories, 38 g protein, 14 g carbohydrate, 9 g total fat (3 g saturated),  83 mg cholesterol, 565 mg sodium. Scanned, Typed or Downloaded and Busted  by Marcia Fasy    Recipe by: Good Housekeeping 3/98    Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 23,  1998

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Nutrition

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Serving Size: 1 Serving (267g)
Recipe Makes: 10

Calories: 403
Calories from Fat: 230 (57%)

Amt Per Serving		% DV

	Total Fat 25.5g	34 %
	Saturated Fat 8.6g	43 %
	Monounsaturated Fat 11.2g
	Polyunsanturated Fat 3g
Cholesterol 96.6mg		30 %
Sodium 262.7mg		9 %
Potassium 535.7mg		14 %
Total Carbohydrate 16.4g		5 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 13g
Protein 25.4g		36 %
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.

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Calories per serving: 403

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