New Mexico Pork Roast Posole

Pork
New Mexico Pork Roast Posole
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270
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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

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).
2Just before serving, remove pork pieces and pull apart. Add pork back to mixture. Adjust seasoning if necessary.
3Recommend serving with tortillas, topped with shaved radishes, thin shaved cabbage and a little sour cream over the top.
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.
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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.