"Sylvia" Posole

National Public Radio correspondent Sylvia Poggioli always came to mind when we made this dish, so we renamed it in her honor.

  • 2 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 1/2 lb. pork, cut into 1/2-inch cubes
  • 3 tablespoons flour
  • 1/2 cup onion, chopped
  • 1 15-oz can pinto beans, drained
  • 2 15-oz cans white hominy, drained
  • 1/4 cup chopped carrot
  • 1/4 cup chopped celery
  • 1 4-oz can chopped green chiles
  • 1 tablespoon chile powder
  • 2 15-oz cans chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoon oregano
  • 1/4 cup chopped cilantro
  • lime wedges

Heat the oil and garlic in a 3-quart saucepan until oil is hot. Place flour and pork in a plastic bag and shake until pork is coated. Cook pork in oil over medium heat until it is no longer pink. Remove pork with a slotted spoon and set aside.

Add onion to saucepan and cook until tender. Stir in beans, hominy, carrot, celery, green chiles, chili powder, and broth. Bring to a boil, reduce heat, cover, and simmer for 10 minutes.

Stir pork, salt, and pepper into vegetable mixture. Bring to a boil, reduce heat, cover, and simmer for 30 minutes. Add oregano and cilantro. Serve with lime wedges.

Serve3-4.

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