Table Mountain Inn Pork Posole
- 1 (12 ounce) package dry posole (hominy), placed in pot with enough cold water to cover and soaked overnight
- 4 to 4 1/2 pounds pork butt, cut into about 4 pieces
- 2 1/2 quarts chicken stock
- 1 large yellow onion, quartered
- 1 orange, washed, peeled and cut in half
- 1 cup orange juice
- 1/4 cup ancho chile paste (available at Whole Foods Market)
- 1/2 cup fresh cilantro, chopped and loosely packed
- 1 tablespoon Chimayo spice, or red chile powder
- 1/2 tablespoon ground cumin
- Salt and pepper, to taste
- Prepare posole the day before.
- Drain posole and set aside. Place pork butt in a large, heavy stock pot.
- Add the onion, 1/2 orange, orange juice, chile paste, cilantro and spices; pour
chicken stock over all. Heat to boiling; reduce heat and cover, simmering for 4
- Pour contents of stock pot into a large strainer over a soup pot to reserve the
liquid. Remove the orange and any large pieces of onion from the strainer and discard,
saving the meat and some of the onion.
- Place strained liquid, pork, onion and posole in stock pot and bring mixture
to a boil.
- Reduce heat and cover, simmering another 2 hours until posole is tender.
- Add salt and pepper to taste and serve.
Serves 4 to 6
Nutritional information per serving: 891 cal., 27 g fat (9 g sat.), 307 mg
chol., 43 g carb., 110 g pro., 2 g fiber, 1177 mg sodium
Source: Table Mountain Inn, Golden, Colorado
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