Posole (also spelled pozole) is a thick, hearty Mexican soup that is traditionally served as a main course around the holidays. It is typically garnished with thinly sliced radishes, avocado, tortilla strips, sour cream, or shredded cabbage – but you can top it with whatever you would like. It can also be made with chicken, if you are not a fan of pork. Hominy is a dehydrated corn that can be found in practically all supermarkets. It is typically located in the “ethnic foods” aisle.
12 ounces lean boneless, skinless pork or chicken
1/2 tablespoon olive oil
1 cup red onion, chopped
2 garlic cloves, minced or pressed
4 cups fat free, reduced sodium chicken broth
1 cup carrots, thinly sliced
1/4 teaspoon cumin
1/4 teaspoon crushed red pepper
1 (14.5 ounce) can hominy, drained
3 tablespoons fresh cilantro
1/4 cup radishes, shredded or thinly sliced
Thinly slice the pork into bite size strips. In a large saucepan, heat the olive oil over medium heat, and add the pork strips, onion, and garlic. Cook, stirring occasionally, until brown (about 8-10 minutes). Transfer the pork and veggies to a platter and return the saucepan to the stove. Add the chicken broth, carrots, cumin, and red pepper to the pan and bring to a boil. Once the mixture boils, reduce the heat to a simmer and cook, covered, for about 8 minutes (or until the carrots are just tender). Return the pork and veggies to the saucepan and add the hominy and cilantro and cook just long enough to heat everything through. Top each serving with the sliced radishes, or any toppings you desire.
Makes 4 servings. Per serving: 261 calories, 8 g total fat, 1.5 g saturated fat, 0 g trans fat, 24 g carbohydrates, 4 g fiber, 0 g added sugar, 23 g protein, 262 mg sodium, 42 mg cholesterol.