pork and hominy stew – posole
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.
prep time
15 Min
cook time
1 Hr
method
Stove Top
yield
6 to 8
Ingredients
- FOR THE STEW:
- 1/4 cup olive oil, extra virgin
- 1-1/2 pound boneless pork shoulder, cut into 1/2 inch dice
- 1/2 cup all-purpose flour
- 1 large yellow onion, chopped
- 5 cloves garlic, minced
- 1 can (15 oz.) pinto beans, drained
- 1 can (28 oz.) can hominy, drained
- 1/4 cup diced carrot
- 1/4 cup diced celery
- 8 ounces green chiles, diagonally sliced
- 1 tablespoon red chiles, ground
- 3 cups chicken stock
- - salt and pepper to taste
- FOR GARNISH
- 1-1/2 teaspoon oregano, dried
- 1 small onion -- chopped
- 1/4 cup fresh cilantro -- chopped
How To Make pork and hominy stew – posole
-
Step 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.
-
Step 2Add onion and saute until tender, about 5 minutes, add garlic for 1 minute.
-
Step 3Stir in beans, hominy, carrot, celery, green chilies, red chilies and stock. Bring to a boil, reduce heat, cover and simmer 10 minutes.
-
Step 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.
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