Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound boneless lean pork
- 6 chicken thighs
- ½ medium onion (divided)
- 2 cloves garlic, peeled and left whole (divided)
- 2 teaspoons salt (divided)
- 12 peppercorns (divided)
- 6 cups water (divided)
- 1 x 29-ounce can golden hominy
- =
Directions
Cut pork into 1-inch cubes and place in a large saucepan.
Place chicken thighs in another large saucepan.
Cut onion half into 2 pieces.
In each saucepan, place 1 piece of onion, 1 clove garlic, 1 teaspoon salt, 6 peppercorns and 3 cups water.
Bring each to a boil.
Skim foam from surface.
Cover pork and simmer 1 hour.
Cover chicken and simmer 45 minutes.
Remove cooked pork and chicken from broths with a slotted spoon and place ina large pot or dutch oven.
Strain broths, discard solids, and add broths to meat.
Drain and rinse hominy and add to meat.
Bring to a boil; reduce heat.
Cover and simmer 30 minutes.
Taste posole and add more salt if needed.
Serve in large soup bowls.
Add garnishes to soup as desired.
Category:Cathy's Recipes
Category:Soup Recipes
Category:Pork Recipes
Category:Chicken Recipes
Category:Oregano Recipes
Category:Hominy Recipes
Category:Avocado Recipes
Category:Salsa Recipes
Category:Lime Recipes
Category:Lettuce Recipes