Ingredients

  • 14 ounces posole (dried, mote pelado)
  • 2 quarts water
  • 1 bone
  • 3 bay leaves
  • 2 1/2 pounds blade roast (boneless pork shoulder, trimmed and chopped into chunks)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 cups chopped onion
  • 2 tablespoons chopped garlic
  • 2 tablespoons lard (or olive oil)
  • 2 cups chicken broth
  • 2/3 cup chili powder (ground New Mexico, chile molido)
  • 1/2 teaspoon dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon epazote (dried, or dried mint)
  • 3 red chilies (small dried, crushed, or 1-2 teaspoon red pepper flakes)
  • 4 ounces green chillies (can chopped)
  • 1/4 cup tomato paste
  • jalapenos
  • radishes
  • lime wedges
  • cilantro
  • chopped onion
Read Directions

NutritionView more

990Calories
Sodium82%DV1970mg
Fat98%DV64g
Protein124%DV63g
Carbs16%DV47g
Fiber60%DV15g

PER SERVING *

Calories990Calories from Fat580
% DAILY VALUE*
Total Fat64g98%
Saturated Fat23g115%
Trans Fat
Cholesterol195mg65%
Sodium1970mg82%
Potassium1880mg54%
Protein63g124%
Calories from Fat580
% DAILY VALUE*
Total Carbohydrate47g16%
Dietary Fiber15g60%
Sugars12g24%
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.

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