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, minced | Washed, peeled and minced |
¼ cup onion | Peeled, washed, and chopped |
¼ cup diced poblano pepper | Washed, trimmed, seeds removed and diced |
1/4 teaspoon oregano | |
1 teaspoon chili powder | |
½ teaspoon cumin | |
2 cups salsa verde | |
2 cups canned hominy | Drained 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 |
1 | In a large pot, heat olive over medium heat. | |
2 | Stir in pepper and onions. Cook until onions are tender. | |
3 | Stir in pork, garlic, oregano, cumin, chili powder and BBQ sauce. Cook 10 minutes | |
4 | Add broth, hominy, and salsa verde. Bring to slow boil. Reduce heat and simmer 20- 30 minutes | Cook until internal temperature reaches 165°F. |
5 | Garnish with cilantro and cheese |
Posted in Soup Recipes