Posole is a traditional Mexican stew with pork and hominy usually served at Christmas.
2 14 1/2-ounce cans golden Hominy, drained 1 4-ounce can Chiles in adobo sauce, undrained 1 medium onion, chopped (1/2 cup) 2 cloves Garlic, minced 1 pound Pork, cut for posole from the Mexican market1 14 1/2 ounce can Tomatoes, undrained and cut up 2 14 1/2 ounce cans reduced-sodium Chicken broth 1 teaspoon dried Oregano, crushed 1/2 teaspoon ground Cumin 2 tablespoons snipped fresh Cilantro Fat-free plain Yogurt (optional)3 Radishes, sliced (optional)1/2 head of Cabbage, sliced (optional)
1. Puree chiles with 1 clove garlic and about 1/2 cup of chicken broth.2. Place hominy, onion, pork, tomatoes, the rest of the garlic and chicken broth, oregano, and cumin in a 3 1/2, 4, or 5-quart crockery cooker. Stir in 1/2 of the pureed chile mixture. 3. Cover and cook on low setting for 5 to 6 hours or on high setting for 2-1/2 to 3 hours. 4. After about half the time for cooking, taste and add more chile mixture if desired. Stir in cilantro.Garnish each serving with fat-free sour cream, radishes and cabbage if desired.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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