Restaurant Recipes

Heard Museum Cafe Posole with Roasted Pork

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Yield: 8 servings

Ingredients

  • 2 large white onions, diced
  • Olive oil
  • 1 (23 ounce) can diced tomatoes
  • 2 poblano chiles, roasted and chopped
  • 1 (15 ounce) can hominy, drained and rinsed
  • 1 pound pinto beans, cooked and drained according to package instructions
  • 1 1/2 pounds pulled pork
  • 2 tablespoons ground cumin
  • 1 quart chicken stock
  • Cotija cheese to taste
  • Chopped green onions to taste

Instructions

  1. Sauté the white onions in olive oil over medium heat.
  2. Add diced tomatoes and chiles.
  3. Puree the mixture in a food processor.
  4. Combine puree with hominy and pinto beans.
  5. Mix in the pulled pork and cumin, and add the chicken stock. Simmer for 3 hours and season with salt and pepper.
  6. Top with cheese and onions.
  7. Serve with warm tortillas.

Notes

If you want to lower the sodium count, replace regular chicken stock with reduced-sodium stock.

Nutrition

Per serving: 296 calories, 8g fat, 58mg cholesterol, 24g protein, 31g carbohydrates, 8g fiber, 1,371mg sodium, 26 percent calories from fat



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