Heard Museum Cafe Posole with Roasted Pork recipe

2 large white onions, diced
Olive oil
1 can (23 ounces) diced tomatoes
2 poblano chiles, roasted and chopped
1 can (about 15 ounces) hominy, drained and rinsed
1 pound pinto beans, cooked and drained according to package instructions
1 1/2 pounds pulled pork
2 tablespoons ground cumin
1 quart chicken stock
Cotija cheese to taste
Chopped green onions to taste

Sauté the white onions in olive oil over medium heat. Add diced tomatoes and chiles. Puree the mixture in a food processor.

Combine puree with hominy and pinto beans. Mix in the pulled pork and cumin, and add the chicken stock. Simmer for 3 hours and season with salt and pepper. Top with cheese and onions.

Serve with warm tortillas.

Makes 8 servings.

Note: If you want to lower the sodium count, replace regular chicken stock with reduced-sodium stock.

Approximate values per serving: 296 calories, 8 g fat, 58 mg cholesterol, 24 g protein, 31 g carbohydrates, 8 g fiber, 1,371 mg sodium, 26 percent calories from fat