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Servings: 8
Ingredients
- For posole:
- 2 tablespoons extra virgin olive oil
- 2 1/2 to 3 pound pork shoulder, cut into 1 inch pieces
- 1 large yellow onion, chopped
- 6 cloves garlic, minced
- 1 tablespoon dried oregano
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 6 cups chicken stock
- 2 15-ounce cans hominy, drained and rinsed
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
- For garnish:
- 1 avocado, cut into 1/2 inch cubes
- 1/4 white cabbage, thinly sliced
- 4 to 5 large radishes, thinly sliced
- 1/2 cup cilantro, roughly chopped
- 1/4 cup shredded carrot
- 1/2 cup sliced scallions
View Full Recipe at Southern Boy Dishes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 432g | |
| Recipe makes 8 servings | |
| Calories 299 | |
| Calories from Fat 127 | 42% |
| Total Fat 14.28g | 18% |
| Saturated Fat 3.45g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 993mg | 41% |
| Potassium 746mg | 21% |
| Total Carbs 19.94g | 5% |
| Dietary Fiber 6.3g | 21% |
| Sugars 3.62g | 2% |
| Protein 23.19g | 37% |
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