pork and hominy stew – posole
(1 rating)
This Mexican style stew is delicious and is often on the menu at our house. I like to make a large pot of Posole so there will be leftovers for later. It isn't hot but you can add some hot peppers to the pot to spice it up if you like. I always make it with pork but it can also be made with chicken.
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(1 rating)
yield
6 to 8
prep time
15 Min
cook time
1 Hr
method
Stove Top
Ingredients For pork and hominy stew – posole
- FOR THE STEW:
-
1/4 colive oil, extra virgin
-
1-1/2 lbboneless pork shoulder, cut into 1/2 inch dice
-
1/2 call-purpose flour
-
1 lgyellow onion, chopped
-
5 clovegarlic, minced
-
1 can(15 oz.) pinto beans, drained
-
1 can(28 oz.) can hominy, drained
-
1/4 cdiced carrot
-
1/4 cdiced celery
-
8 ozgreen chiles, diagonally sliced
-
1 Tbspred chiles, ground
-
3 cchicken stock
-
salt and pepper to taste
- FOR GARNISH
-
1-1/2 tsporegano, dried
-
1 smonion -- chopped
-
1/4 cfresh cilantro -- chopped
How To Make pork and hominy stew – posole
-
1Place flour in a large bag. Add pork and toss until well coated. In a large 3 quart saucepan heat oil, over medium heat and add pork. Saute until browned. Remove pork from pan and set aside.
-
2Add onion and saute until tender, about 5 minutes, add garlic for 1 minute.
-
3Stir in beans, hominy, carrot, celery, green chilies, red chilies and stock. Bring to a boil, reduce heat, cover and simmer 10 minutes.
-
4Stir in pork, salt and pepper. Bring to a boil, reduce heat, cover and simmer 30 minutes. Serve in individual bowls sprinkled with oregano, onion and cilantro. Serving Ideas: Serve with lime wedges and tortilla chips.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Pork and Hominy Stew – Posole:
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