Restaurant Recipes
Table Mountain Inn Pork Posole
Yield: 4 to 6 servings
Ingredients
- 1 (12 ounce) package dry posole (hominy), placed in pot with enough cold water to cover and soaked overnight
- 4 to 4 1/2 pounds pork butt, cut into about 4 pieces
- 2 1/2 quarts chicken stock
- 1 large yellow onion, quartered
- 1 orange, washed, peeled and cut in half
- 1 cup orange juice
- 1/4 cup ancho chile paste (available at Whole Foods Market)
- 1/2 cup fresh cilantro, chopped and loosely packed
- 1 tablespoon Chimayo spice, or red chile powder
- 1/2 tablespoon ground cumin
- Salt and pepper, to taste
Instructions
- Prepare posole the day before.
- Drain posole and set aside. Place pork butt in a large, heavy stock pot.
- Add the onion, 1/2 orange, orange juice, chile paste, cilantro and spices; pour chicken stock over all. Heat to boiling; reduce heat and cover, simmering for 4 hours.
- Pour contents of stock pot into a large strainer over a soup pot to reserve the liquid. Remove the orange and any large pieces of onion from the strainer and discard, saving the meat and some of the onion.
- Place strained liquid, pork, onion and posole in stock pot and bring mixture to a boil.
- Reduce heat and cover, simmering another 2 hours until posole is tender.
- Add salt and pepper to taste and serve.
Nutrition
Per serving: 891 cal., 27g fat (9g sat.), 307mg chol., 43g carb., 110g pro., 2g fiber, 1177mg sodium
Attribution
Table Mountain Inn, Golden, Colorado