Easy 30 minute Posole

By Beth Moncel

Use your leftover pulled pork and a quick homemade enchilada sauce to make this super fast and easy, intensely flavored 30 Minute Posole.

Ingredients

• 2 Tbsp cooking oil ($0.08)
• 1 yellow onion (diced, (1 cup, 150g) $0.54)
• 2 Tbsp all-purpose flour ($0.02)
• 2 Tbsp chili powder (mild, $0.22*)
• 2 cups water ( $0.00)
• 3 oz. tomato paste ($0.43)
• ½ tsp ground cumin ($0.02)
• ½ tsp garlic powder ($0.02)
• ¼ tsp cayenne pepper (optional, $0.03)
• ¾ tsp salt ($0.03)
• 3 cups chicken broth ($0.35**)
• 1½ cups shredded pork (pre-cooked, (or chicken or beef) $3.79)
• 4 oz. can diced green chiles ($0.88)
• 15 oz. can hominy (golden or white, (drained) $1.42***)
• 1 fresh lime ($0.25)
• ½ bunch fresh cilantro ($0.42)

Instructions

1. 1

   Gather and prep all of your ingredients.

2. 2

   Finely dice the onion, then add it to a large soup pot along with the cooking oil. Sauté the onion in the oil over medium heat for 3-5 minutes, or until it is tender and transparent.

3. 3

   Add the flour and chili powder and continue to sauté for two minutes more. The mixture will be fairly dry, so stir continuously to prevent burning.

4. 4

   Add 2 cups water, tomato paste, cumin, garlic powder, cayenne pepper, and salt to the pot. Whisk the ingredients together until the tomato paste is dissolved. Allow the mixture to come to a simmer, at which point it will thicken.

5. 5

   Finally, add the chicken broth, shredded meat, diced chiles, and hominy (drained). Stir to combine and then heat through (about 10 minutes). Taste and adjust the seasoning accordingly.

6. 6

   Cut the lime into wedges and roughly chop the cilantro. Top each bowl with chopped cilantro and a wedge of lime to squeeze over top.