Mexican

Summer's End Posole is for Soup.

Summer's End Posole takes 15 minutes to prepare.

Summer's End Posole takes 30 minutes to cook.

Summer's End Posole makes 10 servings.

The ingredients for Summer's End Posole are:

1 tbsp bacon grease or butter
12 ounces boneless pork loin, 1" dice
1 tsp cumin
1 tsp celery salt
1 cup chopped onion
2 cloves garlic, minced
1 1/2 cups sliced celery
1 1/2 cups sliced carrots
2 large green peppers, diced
1 jalapeno or other hot pepper, seeded and minced
3 cups stewed tomatoes
1 cup chicken broth
2 medium potatoes, diced
2 15 oz. cans hominy, drained

Here is how you make Summer's End Posole:

Brown pork cubes lightly in fat, add cumin, celery salt, onions, celery and carrots and saute until softened a bit. Stir in peppers, then add remaining ingredients and simmer until vegetables are tender. Serving Size: Makes 10 servings, approximately 1 cup each.Number of Servings: 10Recipe submitted by SparkPeople user PATPENDING.

The nutritional information for Summer's End Posole is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 205.0

• Total Fat: 5.8 g
• Cholesterol: 23.3 mg
• Sodium: 509.4 mg
• Total Carbs: 29.3 g
• Dietary Fiber: 4.8 g
• Protein: 10.6 g

Summer's End Posole is Mexican cuisine.