Name: Pork posole
Total time: 4 h
Yield: 8 servings
Ingredients: 1½ lb boneless pork shoulder, trimmed and cut into 2-inch chunks; 4 dried guajillo chiles (about 1 oz); 3 dried ancho chiles (about 1½ oz); 1 large onion, chopped; 6 cloves garlic, peeled; 2 tsp ground cumin; 1 tbsp dried oregano; ½ tsp salt; 6 cups low-sodium chicken broth; 2 cans (25 oz each) white hominy, drained and rinsed; 2 cans (15 oz each) no-salt-added pinto beans, drained and rinsed; 2 cups shredded green cabbage, to serve; 6 radishes, sliced, to serve; ½ cup chopped fresh cilantro, to serve; 2 limes, cut in wedges, to serve; 2 bay leaves; 2 cups water, plus boiling water for the chiles

Ingredients

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1½ lb boneless pork shoulder, trimmed and cut into 2-inch chunks
4 dried guajillo chiles (about 1 oz)
3 dried ancho chiles (about 1½ oz)
1 large onion, chopped
6 cloves garlic, peeled
2 tsp ground cumin
1 tbsp dried oregano
½ tsp salt
6 cups low-sodium chicken broth
2 cans (25 oz each) white hominy, drained and rinsed
2 cans (15 oz each) no-salt-added pinto beans, drained and rinsed
2 cups shredded green cabbage, to serve
6 radishes, sliced, to serve
½ cup chopped fresh cilantro, to serve
2 limes, cut in wedges, to serve
2 bay leaves
2 cups water, plus boiling water for the chiles

Method

Nutrition

Estimated

Per bowl (about 2 cups with toppings) · serving size 1 of 8

Calories341

Total fat	8.2 g
Saturated fat	2.4 g
Sodium	551 mg
Total carbohydrate	42.4 g
Dietary fiber	11.0 g
Total sugars	at least 4.9 g (2 rows carry no value)
Protein	26.3 g

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