pork and hominy stew – posole

★★★★★ 1
a recipe by
J. White Harris
Gallatin, TN

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.

★★★★★ 1
serves 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 c
    olive oil, extra virgin
  • 1-1/2 lb
    boneless pork shoulder, cut into 1/2 inch dice
  • 1/2 c
    all-purpose flour
  • 1 lg
    yellow onion, chopped
  • 5 clove
    garlic, minced
  • 1 can
    (15 oz.) pinto beans, drained
  • 1 can
    (28 oz.) can hominy, drained
  • 1/4 c
    diced carrot
  • 1/4 c
    diced celery
  • 8 oz
    green chiles, diagonally sliced
  • 1 Tbsp
    red chiles, ground
  • 3 c
    chicken stock
  • salt and pepper to taste
  • FOR GARNISH
  • 1-1/2 tsp
    oregano, dried
  • 1 sm
    onion -- chopped
  • 1/4 c
    fresh cilantro -- chopped

How To Make pork and hominy stew – posole

  • 1
    Place 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.
  • 2
    Add onion and saute until tender, about 5 minutes, add garlic for 1 minute.
  • 3
    Stir in beans, hominy, carrot, celery, green chilies, red chilies and stock. Bring to a boil, reduce heat, cover and simmer 10 minutes.
  • 4
    Stir 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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