Pork Posole Soup

Portion Size: 1 cup Yields:  8 servings

Ingredients Notes: 
1/2 pound cooked shredded pork butt
4 cups low sodium chicken broth
2 tablespoons olive oil
½ cup BBQ sauce
1 teaspoon garlic, mincedWashed, peeled and minced
¼ cup onionPeeled, washed, and chopped
¼ cup diced poblano pepperWashed, trimmed, seeds removed and diced
1/4 teaspoon oregano
1 teaspoon chili powder
½ teaspoon cumin
2 cups salsa verde
2 cups canned hominyDrained and rinsed
¼ cup fresh cilantro (optional)Washed, trimmed and chopped
11/4 cup shredded Monterey Jack cheese (optional) garnish

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1In a large pot, heat olive over medium heat.  
2Stir in pepper and onions. Cook until onions are tender.
3Stir in pork, garlic, oregano, cumin, chili powder and BBQ sauce.  Cook 10 minutes
4Add broth, hominy,  and salsa verde. Bring to slow boil. Reduce heat and simmer 20- 30 minutesCook until internal temperature reaches 165°F.
5Garnish with cilantro and cheese
To make this recipe gluten free: Use GF broth and GF BBQ sauce. Always check all ingredients to be sure they are gluten free.
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Jacqueline Larson M.S., R.D.N. and Associates