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Land of Enchantment Posole Recipe
Land of Enchantment Posole Recipe photo by Taste of Home

Land of Enchantment Posole Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Cook: 1 hour
MAKES:5 servings
TOTAL TIME: Prep: 30 min. Cook: 1 hour
MAKES: 5 servings

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 chilies
  • 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

Nutritional Facts

1 serving (1-1/3 cups) equals 430 calories, 29 g fat (9 g saturated fat), 94 mg cholesterol, 1,266 mg sodium, 14 g carbohydrate, 3 g fiber, 27 g protein.

Directions

  1. 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, chilies, jalapeno if desired, salt, cumin, oregano, pepper and cayenne.
  2. 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. Yield: 5 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Land of Enchantment Posole in Taste of Home February/March 2007, p31

Nutritional Facts

1 serving (1-1/3 cups) equals 430 calories, 29 g fat (9 g saturated fat), 94 mg cholesterol, 1,266 mg sodium, 14 g carbohydrate, 3 g fiber, 27 g protein.

Reviews for Land of Enchantment Posole

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Dec. 31, 2012

This is the Posole I remember when I lived in Taos, NM 40 years ago. I tend to use bouillon cubes instead of broth, unless I have fresh. I really like to use fresh CHICKEN broth (or cubes). Additionally I use fresh chilis and or Anaheim chilies(instead of canned chilis) but add late to the cooking process so they don't 'disappear'. It sounds like I'm changing up the recipe but back then we used what we had and the spices for this recipe are spot on. My wife hates hominy but loves this soup especially with lots of garnish (but we substitute jicama for the radish).

MY REVIEW
Reviewed Dec. 8, 2012

Good recipe!  I did add 1 - 8 oz. can of tomato sauce, and used low sodium beef broth, plus omitted the salt to make is lower in sodium.

MY REVIEW
Reviewed Mar. 5, 2012

Our family loved this posole from the first time I made it! I double the recipe and I leave out the cayenne pepper-just a personal preference. We love to garnish with onions, cilantro and thinly sliced fried corn tortilla strips~so delicious!

MY REVIEW
Reviewed Jan. 23, 2012

We loved this! The only thing I changed was using the granulated beef boulion rather than the broth, and making it a second time with the liquid boxed broth, it was actually better with the granuals. I did used an extra can of hominy because I had it. Also...it's definitely better after a day or two.

MY REVIEW
Reviewed Oct. 17, 2011

Really good, easy recipe. The whole family loved it!

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