Mexican

Posole - Anni is for Soup.

Posole - Anni takes 30 minutes to prepare.

Posole - Anni takes 60 minutes to cook.

Posole - Anni makes 10 servings.

The ingredients for Posole - Anni are:

Boneless Pork Loin, Fresh Pork, 24 oz (cubed)
Olive Oil 1 tablespoon
Juanita's Mexican Style Hominy, 4 cups (1 - 32 oz can)
Beef Broth, 6 cups (1 & 1/2 large 32 oz boxe)
Diced Tomatos, 2 cups (1 small can)
Hatch green chili's, 10 serving (roasted and pealed)
Black Olives 20 large (sliced)
Onions, raw, 1 cup, chopped
Chili powder, 2 tbsps
Cumin 1 tbsp
Garlic powder, 1 tbsp
Garlic, 6 cloves (chopped)
Salt and Pepper to taste
Red Pepper flakes for additonal heat

Here is how you make Posole - Anni:

1. Saute onion and garlic in olive oil for 3 minutes till soft2. Add cubed pork or chicken (I use left over pork loin roast) and cook till done3. Add spices and saute till coated and cooked but not brown.4. Add hominey, chopped chilis and black olives6. Add tomatos and broth7. Add salt and pepper and red pepper flakes to taste8. Simmer about 30 minutes to 1 hourNumber of Servings: 10Recipe submitted by SparkPeople user JOEANNI.

The nutritional information for Posole - Anni is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 224.3

• Total Fat: 8.7 g
• Cholesterol: 32.9 mg
• Sodium: 706.8 mg
• Total Carbs: 18.5 g
• Dietary Fiber: 6.6 g
• Protein: 15.7 g

Posole - Anni is Mexican cuisine.

The dietary needs meet for Posole - Anni is Low Carb