Easy Pozole (mexican Pork And Hominy Stew) Recipe

No Photo

Have you made this?

 Share your own photo!

Easy Pozole (Mexican Pork and Hominy Stew)

Vickie Parks

By
@Northwestgal

When I can't find the dried red chiles at my local market, I have used fresh chilies and heated them in my cast-iron skillet until red and external skin is slightly blistering, and I let them cool before slicing in half lengthwise and removing seeds. That works just fine, but I still prefer to buy them dried because it saves a little time and allows me to avoid that extra step of heating or drying them beforehand.

Instructions include options for cooking on the stove-top or in a slow cooker.


Featured Pinch Tips Video

Rating:

 Be the First

Serves:

6 to 8

Prep:

20 Min

Cook:

2 Hr 30 Min

Method:

Stove Top

Ingredients

2 1/2 lb
pork shoulder, cut into bite-size pieces
1 Tbsp
cooking oil
2 Tbsp
unsalted butter
1 large
onion
3 clove
garlic, minced
2 large
jalapeño peppers, seeded and diced
1 to 2 oz
dried red new mexico chiles, seeded and diced
3 tsp
ground cumin
1 1/2 tsp
mexican oregano
1/2 tsp
black pepper
1/4 c
medium green salsa
2 (15-oz) can(s)
white hominy, rinsed and drained
1 qt
pork stock or chicken stock, to cover
lime wedges, for optional garnish
fresh chopped cilantro, for optional garnish

Directions Step-By-Step

1
Heat oil in a large skillet over medium heat. Add pork and cook, turning frequently for even cooking, for 10 minutes or until evenly browned on all sides; set aside. Reserve pan juices for later step.
2
In a separate skillet, melt butter over medium heat. Add onion, garlic, jalapenos, New Mexico chiles, cumin, oregano and pepper, and sauté until vegetables are soft, about 4 to 5 minutes.
3
STOVE-TOP METHOD: Add sautéed vegetables, browned pork, pan juices (from cooking pork) to a large heavy stockpot or Dutch Oven. Add salsa, drained hominy and stock, and stir well. Bring the stew to a brisk boil, then lower heat to a simmer, cover pot and simmer, stirring occasionally, for 2 hours or until flavors are well combined and pork is tender and thoroughly cooked.

OR

SLOW COOKER METHOD: Add sautéed vegetables, browned pork, pan juices (from cooking pork) to a a slow cooker. Add salsa, drained hominy and stock, and stir well. Cover slow cooker and set on LOW for 7 hours or HIGH for 3 1/2 hours.
4
Garnish with lime wedges and cilantro, and serve.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Pork
Regional Style: Mexican
Dietary Needs: Dairy Free, Low Sodium, Low Carb