EASY POSOLE STEW
Flavors intensify with longer cooking time – I like to leave it on low overnight in crock-pot.
- Preparing Time: 30 minutes
- Total Time: 6 hours
- Served Person: 8
spicy
filling
winter
soup
hominy
mexican
savory
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
slow cooker
- salt & pepper to taste
- 1 large onion chopped
- 2 cloves garlic chopped
- 2 tablespoons butter
- 3 cups leftover ham cut into 1-inch pieces
- 6 cups broth (canned chicken or homemade ham broth)
- 4 cans posole (white hominy drained)
- 6 large green chilies seeded and diced
- 1 teaspoon ground cumin (more if desired)
- 2 carrots chopped
- 4 large plum tomatoes chopped
- 4 ounces fresh green beans cut into 2-inch lengths
- Carbohydrate 10.50487 g
- Cholesterol 66.505 mg
- Fat 50.8216275 g
- Fiber 3.05662506771088 g
- Protein 9.5852275 g
- Saturated Fat 18.39093175 g
- Serving Size 1 1 Serving (399g)
- Sodium 860.827 mg
- Sugar 7.44824493228912 g
- Trans Fat 4.5055745 g
- Calories 533 calories
Bring broth and pork to boil in large pot. Add cumin and diced chilies - return to low boil. Melt butter in heavy large skillet over medium-high heat. Add garlic cloves, onion, carrots, tomatoes, and green beans; sauté 5 minutes. Mix veggies into posole stew and let simmer for at least an hour (till tender). Add white hominy near end of cooking time since it is already tender. Season to taste with salt and pepper; add dashes of hot pepper sauce if desired. Ladle stew into bowls. Serve with garnishes: roasted chilies, pico de gallo or salsa, tortilla chips, shredded cheese, lime wedges, sour cream.
