Restaurant Recipes
Heard Museum Cafe Posole with Roasted Pork
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
- Sauté the white onions in olive oil over medium heat.
- Add diced tomatoes and chiles.
- Puree the mixture in a food processor.
- Combine puree with hominy and pinto beans.
- Mix in the pulled pork and cumin,
and add the chicken stock. Simmer for 3 hours and season with salt and pepper.
- Top with cheese and onions.
- 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