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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring water to a boil. | 2. Rinse meat and add to water with garlic. | 3. When meat begins to brown, add salt and 1 T. chile powder. Mix in hominy and onion. | 4. Turn heat down and cook on low heat for 3 hours until beans and hominy are tender. | 5. Add more water and stir as needed while cooking. | 6. For the Red Sauce: | 7. Combine olive oil, onion, garlic, and oregano in a medium saucepan over medium heat. | 8. Stir continuously until the onion starts to brown. | 9. Add flour and cumin, stirring until flour begins to brown. | 10. Whisk the chile into 2 1/2 cups of water, add to the saucepan, whisking all the time. | 11. Stir until it begins to thicken. Simmer for 15 minutes. | 12. Stir in lime juice, season with salt. | 13. Add this red sauce to the posole. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1	quart		-	-	-	-
pork	1	lb		1705.536	0.0	63.0958	159.0775
garlic clove	3		sliced	-	-	-	-
white onion	1		sliced	64.0	14.944	1.76	0.16
hominy	4	cups	drained	475.2	94.116	9.767999999999999	5.808
new mexico chile powder	1	tablespoon		-	-	-	-
salt	1	tablespoon		-	-	-	-
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
new mexico chile	3			-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
white onion	2	tablespoons	diced	64.0	14.944	1.76	0.16
garlic clove	2		chopped	-	-	-	-
oregano	1	tablespoon	dried	2.65	0.6892	0.09	0.0428
flour	2	teaspoons		24.095	5.2752	0.3917	0.0935
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
chile	1/2	cup	ground	145.08	29.8896	3.0108	1.4508
sea salt	1/2	teaspoon		-	-	-	-
lime	1/4			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.