Pork Posole

1 tablespoon olive oil
12 ounces boneless pork shoulder, trimmed and cut into 1/2-inch pieces
1 cup chopped onion $
4 garlic cloves, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon ground red pepper
1/2 cup beer $
2 cups fat-free, lower-sodium chicken broth
1/2 cup salsa verde
1 (28-ounce) can hominy, drained
1/4 cup cilantro leaves
4 radishes, sliced
4 lime wedges
 


1. Heat a Dutch oven over medium-high heat. Add oil; swirl to coat. Add pork; sauté 5 minutes, turning to brown on all sides. Remove pork from pan. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Return pork to pan; stir in cumin and pepper. Add beer; bring to a boil. Cook until liquid almost evaporates (about 9 minutes).
2. Add broth, salsa, and hominy; bring to a boil. Cover, reduce heat, and simmer 1 hour and 10 minutes or until pork is very tender, stirring occasionally. Ladle 1 1/2 cups soup into each of 4 bowls. Top each serving with 1 tablespoon cilantro and 1 sliced radish. Serve with lime wedges.

Source:
http://www.myrecipes.com/recipe/pork-posole-50400000110454/

Julianna Grimes, Cooking Light
MARCH 2011

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