Mexican Posole
yield: 4
total time: 60 minutes
Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups hominy dried, or one, 1 28-ounce can of hominy drained and rinsed
- 8 ounces boneless pork loin cut into 1/2-inch cubes, you can use chicken instead
- 1 pound boneless, skinless chicken thighs cut into 1/2-inch cubes
- 1 yellow onion medium, diced
- 2 cloves garlic minced
- 1 tablespoon chili powder mild
- 1 tablespoon Mexican oregano dried
- 1 teaspoon ground cumin
- 7 cups chicken broth
Nutrition
- Calories : 420 calories
- Carbohydrate : 18 grams
- Cholesterol : 110 milligrams
- Fat : 20 grams
- Fiber : 4 grams
- Protein : 46 grams
- SaturatedFat : 3.5 grams
- Sodium : 440 milligrams
- Sugar : 3 grams
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