LAND OF ENCHANTMENT POSOLE

Land of Enchantment Posole image

My family named this spicy soup after our state moniker, "New Mexico, Land of Enchantment." We usually make it around Christmas when we have lots of family over...and we never have leftovers. -Suzanne Caldwell Artesia, New Mexico

Provided by Taste of Home

Time 1h15m

Yield 5 servings.

Number Of Ingredients 15

Ingredients

1-1/2 pounds pork stew meat, cut into 3/4-inch cubes
1 large onion, chopped
2 tablespoons canola oil
2 garlic cloves, minced
3 cups beef broth
2 cans (15-1/2 ounces each) hominy, rinsed and drained
2 cans (4 ounces each) chopped green chiles
1 to 2 jalapeno peppers, seeded and chopped, optional
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 cup minced fresh cilantro
Tortilla strips, optional

Steps:

In a Dutch oven, cook pork and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the broth, hominy, chiles, jalapeno if desired, salt, cumin, oregano, pepper and cayenne. , Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until meat is tender. Stir in cilantro. Serve with tortilla strips if desired.

Nutrition Facts : Calories 430 calories, Fat 29g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 1266mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 3g fiber), Protein 27g protein.