Posole is a wonderfully simple Mexican stew—succulent slow-cooked pork and hominy in a spicy broth served with crumbled queso fresco and razor-thin radish slices. Add warm tortillas and tossed green salad on the side, and you’ve got an easy-fix fall dinner that eats like a feast.
—By Kerri Fivecoat-Campbell, Yellville, Ark.
3 pounds pork roast (shoulder roast or Boston butt), trimmed
2 large onions, chopped
1 (15-ounce) can mild green enchilada sauce
1 (4-ounce) can chopped green chiles
1 (15-ounce) can reduced-sodium chicken broth
1/2 teaspoon dried oregano leaves
8 garlic cloves, minced
2 (15-ounce) cans white hominy, undrained
2 1/2 tablespoons chipotle adobo sauce (from a can of chipotle peppers)
Toppings: Sliced radishes, chopped cilantro and crumbled queso fresco cheese
1. Place pork roast in large slow cooker. Add onions and next 5 ingredients (onions through garlic). Cook on medium heat 6 to 8 hours, until meat is fork tender.
2. Remove meat and shred using 2 forks. Place meat back in slow cooker. Add hominy and adobo sauce. Cook 30 minutes.
3. Serve in individual bowls topped with radishes, cilantro and a crumble of cheese. Makes 13 cups; serves 8.
Nutritional facts per serving: 340 calories, 9g fat, 110mg cholesterol, 41g protein, 22g carbohydrates, 4g fiber, 790mg sodium
