This dish is similar to classic posole (often spelled pozole), a pork stew originating in Jalisco, Mexico. Any type of pork may be substituted for the ground pork in this recipe. To make a more soup-like stew, add two additional cups of chicken broth.
1 tablespoon canola oil
1 pound (16 ounces) lean ground pork
3 cloves or 1 tablespoon garlic, minced or 1/2 teaspoon garlic powder
1 medium onion, diced
1 small red pepper, unpeeled and diced (or 4 ounces pimentos)
1/2 pound small red potatoes, unpeeled and diced (about 1 1/2 cups)
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon chili powder
1 (4 ounce) can chopped green chilies, undrained
1 (14 ounce) can no-salt added chicken broth
1/2 cup water
2 (15.5 ounce) cans hominy, rinsed and drained
Optional garnish: chopped cilantro, diced avocado, diced red onion
1. In a large saucepan or pot, heat oil over medium-high heat. Cook pork, breaking it up until browned.
2. Add garlic, onion, red pepper, and potatoes. Cook, stirring, about 2 minutes or until onion is tender.
3. Add cumin, oregano, chili powder, chilies, broth, water, and hominy. Heat to boiling.
4. Reduce heat; cover and simmer 20 minutes, stirring occasionally, until potatoes are tender.
5. Place stew in serving bowls and add garnish, if desired.
Nutrition score per serving: 381 calories, 20g fat, 33g carbs, 17g protein, 6g fiber, 359mg sodium
Recipe courtesy of Kansas City’s Harvesters Community Food Network, Feeding America