Photo: K8
Red Posole Recipe
15 ingredients
240 min + 20 min
openrecipes
A big pot of red posole made on a stormy day. A brick-red brothy sauce surrounds the posole, and individual bowls are topped with thin wisps of pan-fried tortillas, a pinch of toasted Mexican oregano, and a bit of crumbled feta.
Estimated Nutrition (whole recipe, rough)
657
Calories
16g
Protein
16g
Fat
114g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mexican Oregano | 1 tsp dried (1.8g) | 5 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound / 16 oz / 453g dried ready-to-cook posole / hominy (see head notes)
- 1 small white onion, diced
- 3 medium garlic cloves, peeled and smashed
- 3 dried red New Mexican chile peppers, stems removed (see head notes)
- 1 teaspoon dried Mexican oregano
- Red Sauce:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely diced white onion
- 2 medium cloves garlic, finely chopped
- 1 teaspoon dried oregano
- 2 tablespoons flour
- 1/2 teaspoon ground cumin
- 1/2 cup / 2 oz / 50g ground red chile (see head notes)
- 1/2 teaspoon fine grain sea salt
- a quarter of one lime
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes