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May Posole Recipe

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This recipe for May Posole is from The Bernardy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 t olive oil
1 C chopped onion
2 t ground cumin
1½ t ground coriander
¼ t salt
1 canned chipotle chile in adobe sauce-chopped
2½ C diced plum tomato
3 cloves garlic - chopped
2 15oz cans hominy-drained and rinsed
1 lb pork tenderloin - cubed
6 C spinach - chopped
1 C cilantro - chopped
1½ C Romaine lettuce - coarsely chopped
¾ C radishes - thinly sliced
¾ C grated cheese - cheddar, manchego, Monterey Jack, or a combination
½ C green onion sliced

Directions:
Directions:
1. Heat oil in Dutch oven over medium heat. Add pork and cook until browned, remove. Add onion, cumin, coriander, salt and chipotle, cook 4 minutes. Stir in tomato, garlic, hominy and broth. Reduce heat and simmer partially covered for 20 minutes.
2. Add pork, spinach and cilantro to pan. Cook 10 minutes more.

Ladle soup into bowls, top with lettuce, radishes, cheese and green onions. Add splash of hot sauce, such as Cholula and you got yourself a lip-smacker.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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