New Mexico Pork Roast Posole

Pork
New Mexico Pork Roast Posole
0
9
270
7

Ingredients

  • 2 pounds boneless pork loin roast (cut into 2-inch cubes, trimmed)
  • 30 ounces hominy (OR posole, rinsed and drained)
  • 2 cups Anaheim chile (diced, roasted New Mexico green chiles*)
  • 2 yellow onion (chopped)
  • 5 cloves garlic (minced)
  • 6 cups chicken broth (reduced-sodium)
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Directions

  1. 1Combine all of the ingredients in a 4- to 6-quart slow cooker. Cover and cook on low for 4 to 6 hours (2 1/2 to 3 on high).
  2. 2Just before serving, remove pork pieces and pull apart. Add pork back to mixture. Adjust seasoning if necessary.
  3. 3Recommend serving with tortillas, topped with shaved radishes, thin shaved cabbage and a little sour cream over the top.
  4. 4* To roast chiles: Preheat oven broiler. Rub surfaces of 6 chiles with canola oil; place on rack in broiling pan. Broil 4 inches from the heat until surfaces blister, turning occasionally. Transfer roasted peppers to a large bowl; cover tightly with plastic wrap. Let stand about 10 minutes. Remove skin, stems, and, if desired, membranes and seeds before using.
Discover more recipes from Pork

NutritionView more

270Calories
Sodium21%DV510mg
Fat15%DV10g
Protein47%DV24g
Carbs7%DV21g
Fiber20%DV5g

PER SERVING *

Calories270Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat2g10%
Trans Fat
Cholesterol60mg20%
Sodium510mg21%
Potassium640mg18%
Protein24g47%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate21g7%
Dietary Fiber5g20%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.