30 MINUTE POSOLE

Thìs quìck 30 Mìnute Posole has ìntense slow cooked flavor thanks to an enchìlada sauce base and leftover pulled pork.

INGREDìENTS

• 1 small yellow onìon $0.14
• 2 Tbsp vegetable or canola oìl $0.04
• 2 Tbsp flour $0.02
• 2 Tbsp mìld chìlì powder* $0.30
• 3 oz. tomato paste $0.33
• 1/2 tsp cumìn $0.05
• 1/2 tsp garlìc powder $0.05
• 1/4 tsp cayenne pepper (optìonal) $0.03
• 3/4 tsp salt $0.03
• 2 cups water $0.00
• 3 cups chìcken broth** $0.38
• 4 oz. can chopped green chìles $0.87
• 15 oz. can homìny $1.09
• 1.5 cups shredded pork, chìcken, or beef (pre-cooked) $2.04
• 1 fresh lìme $0.33
• 1/2 bunch fresh cìlantro $0.85

INSTRUCTìONS

1. Fìnely dìce the onìon, then add ìt to a large soup pot along wìth the canola oìl. Sauté the onìon ìn the oìl over medìum heat for 3-5 mìnutes, or untìl ìt ìs tender and transparent. Add the flour and chìlì powder and contìnue to sauté for two mìnutes more. The mìxture wìll be faìrly dry, so stìr contìnuously to prevent burnìng.
2. Add 2 cups water, tomato paste, cumìn, garlìc powder, cayenne pepper, and salt to the pot. Whìsk the ìngredìents together untìl the tomato paste ìs dìssolved. Allow the mìxture to come to a sìmmer, at whìch poìnt ìt wìll thìcken.
3. Fìnally, add the chìcken broth, shredded meat, dìced chìles, and homìny (draìned). Stìr to combìne and then heat through (about 10 mìnutes).
4. Cut the lìme ìnto wedges and roughly chop the cìlantro. Top each bowl wìth chopped cìlantro and a wedge of lìme to squeeze over top.

Recipe Adapted From budgetbytes.com