New Mexican Posole
Foto: Barefeet In The Kitchen
Ingredients
12 servings
- 16 cups water
- 1 tablespoon olive oil
- 58 ounces hominy (drained can or 1 lb dried hominy)
- 1½ pounds lean pork shoulder (cut into 3/4" cubes)
- 2 tablespoons kosher salt
- 1 tablespoon garlic powder
- 1 tablespoons ground oregano
- 1 teaspoon ground cumin
- ½ tablespoon black pepper
- diced onion
- red chile enchilada sauce
Steps
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DIRECTIONS for using canned hominy: Bring the water to a boil and add all ingredients. Reduce to a low simmer and allow the soup to simmer for one hour.
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DIRECTIONS for using dried hominy: Bring the water to a simmer and add the hominy. Let it simmer for 45 minutes, until the kernels have softened and are bursting open. Add the meat and all of the spices. Simmer for one hour.
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Ladle into bowls and add onions and red chile to taste. I added a couple tablespoons of sauce to each bowl. Enjoy!
Nutrition Facts (per serving)
Macronutrients
Calories1206% DV
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
Total Ingredients
Rp 1.550
Per Serving
Rp 129/serving
🏠 Save ~Rp 3.100 compared to buying!
📋 Price Breakdown (18% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| water | 16 cups | - | - |
| olive oil | 1 tablespoon | - | - |
| hominy | 58 ounces | - | - |
| lean pork shoulder | 1.5 pounds | - | - |
| kosher salt | 2 tablespoons | - | - |
| garlic powder | 1 tablespoon | Rp 8.000/100g | Rp 1.200 |
| ground oregano | 1 tablespoons | - | - |
| ground cumin | 1 teaspoon | Rp 70.000/kg | Rp 350 |
| black pepper | 0.5 tablespoon | - | - |
| diced onion | - | - | - |
| red chile enchilada sauce | - | - | - |
*Estimated market prices, may vary by region
Source: Barefeet In The Kitchen
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