Posole with Pork and Poblanos

 

Posole, also called hominy, is dried corn that has been treated with an alkalizing agent to remove its outer hull. The process gives the corn a soft, chewy texture and irresistible aroma.

 

• 1 tablespoon olive oil
• 1 1/4 pounds lean pork loin or tenderloin, cut into bite-size chunks
• 3 poblano peppers, seeded and chopped (wear gloves to prevent irritation)
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 3 cups reduced-sodium chicken broth
• 1 (29-ounce) can whole hominy (posole), rinsed and drained
• 1 (4-inch) strip orange zest
• 2 tablespoons fresh lime juice

 

 

1.      Heat the oil in a large saucepan or Dutch oven, preferably nonstick, over medium-high heat.

 

2.      Add the pork and cook, turning, until lightly browned, 3 minutes, Use a slotted spoon to transfer to a plate; keep warm.

 

3.      Return the pan to the heat and add the poblanos., onion, garlic; oregano, chili powder, and salt.

 

4.      Sauté until tender, about 8 minutes.

 

5.      Add the broth, hominy, and orange zest. Bring to a boil; then add the pork and its juices.

 

6.      Reduce the heat and simmer, partially covered, until the vegetables are soft, about 30 minutes.

 

7.      Remove the orange zest and stir in the lime juice just before serving.

 

PER SERVING (1 cup): 212Cal,8gFat;2 g Sat Fat, 0 g Trans Fat, 45 mg Chol, 550 mg Sad, 16 g Garb, 3 g Fib, 19 g Prot, 30 mg Calc. POINTS value: 4.

 

[ lf you prefer a milder flavor, substitute 1/2 green bell pepper: for one of the poblanos. ]

 

TO FREEZE! Transfer half of the stew to a 1-qua.rt freezer container. Freeze up to three months; thaw overnight in the refrigerator. To reheat, warm in a 1 quart saucepan over medium-high heat until it begins to bubble (do not boil). Stir an additional 1 - 2 tablespoons fresh lime juice or sherry vinegar in just before serving, to wake up the post-freezer flavor.