Heart Healthy
Posole is the Spanish word for hominy. Hominy thickens this filling stew, a traditional Mexican entrée. It has many variations, including rojo, made with red chiles and verde, made with green chiles.
Print Recipe
Mexican Posole
-
Servings:
6
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Serving Size :
1 1/2 cups
Ingredients
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2 teaspoons olive oil -
1 1/2 pounds pork tenderloin -
1 medium onion -
2 medium garlic cloves -
2 cans tomato sauce -
1 can -
1 can tomatoes -
1 cup whole kernel corn -
2 teaspoons chili powder -
1/4 teaspoon salt -
1 cup brown rice -
1/4 cup cilantro
Directions
Tip: Click on step to mark as complete.
-
In a large nonstick skillet, heat 1 teaspoon oil over medium heat, swirling to coat the bottom. Cook the pork for 5 to 6 minutes, or until no longer pink on the outside, stirring occasionally. Transfer to a Dutch oven. -
Increase the heat to medium high. In the same skillet, heat the remaining 1 teaspoon oil, swirling to coat the bottom. Cook the onion and garlic for 3 minutes, or until the onion is soft, stirring frequently. Add to the pork. -
Stir the tomato sauce, hominy, tomatoes with liquid, corn, chile powder, and salt into the pork mixture. Bring to a boil over medium-high heat. Reduce the heat and simmer for 15 to 20 minutes, or until the pork is tender, stirring occasionally. -
Stir in the rice. Simmer for 10 to 15 minutes, or until the rice is tender, stirring occasionally. Stir in the cilantro.
Cooking Tip: In most posoles, dried chiles are roasted and blended with water or broth. Ancho chile powder, usually found in the spice section of supermarkets, adds that same rich chile flavor and color without the extra effort and without the added salt you find in some blended chile powders.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 293 | |
|---|---|---|
| Total Fat | 5.5 g | |
| Saturated Fat | 1.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.0 g | |
| Monounsaturated Fat | 2.5 g | |
| Cholesterol | 74 mg | |
| Sodium | 437 mg | |
| Total Carbohydrate | 33 g | |
| Dietary Fiber | 5 g | |
| Sugars | 8 g | |
| Protein | 28 g | |
Dietary Exchanges
1 1/2 starch, 2 vegetable, 3 lean meat
-
Servings:
6
-
Serving Size :
1 1/2 cups
Ingredients
-
2 teaspoons olive oil -
1 1/2 pounds pork tenderloin -
1 medium onion -
2 medium garlic cloves -
2 cans tomato sauce -
1 can -
1 can tomatoes -
1 cup whole kernel corn -
2 teaspoons chili powder -
1/4 teaspoon salt -
1 cup brown rice -
1/4 cup cilantro
Directions
Tip: Click on step to mark as complete.
-
In a large nonstick skillet, heat 1 teaspoon oil over medium heat, swirling to coat the bottom. Cook the pork for 5 to 6 minutes, or until no longer pink on the outside, stirring occasionally. Transfer to a Dutch oven. -
Increase the heat to medium high. In the same skillet, heat the remaining 1 teaspoon oil, swirling to coat the bottom. Cook the onion and garlic for 3 minutes, or until the onion is soft, stirring frequently. Add to the pork. -
Stir the tomato sauce, hominy, tomatoes with liquid, corn, chile powder, and salt into the pork mixture. Bring to a boil over medium-high heat. Reduce the heat and simmer for 15 to 20 minutes, or until the pork is tender, stirring occasionally. -
Stir in the rice. Simmer for 10 to 15 minutes, or until the rice is tender, stirring occasionally. Stir in the cilantro.
Cooking Tip: In most posoles, dried chiles are roasted and blended with water or broth. Ancho chile powder, usually found in the spice section of supermarkets, adds that same rich chile flavor and color without the extra effort and without the added salt you find in some blended chile powders.