easy posole (pork and hominy stew)

Name: Easy Posole (Pork and Hominy Stew)
Prep time: 20 min
Cook time: 2 h 30 min
Yield: 6
Cuisine: Southwestern
Ingredients: 2 1/2 pound(s) pork shoulder, cut into bite-size pieces; 1 tablespoon(s) cooking oil; 2 tablespoon(s) unsalted butter; 1 large onion; 3 clove(s) garlic, minced; 2 large jalapeño peppers, seeded and diced; 1 to 2 ounce(s) dried red new mexico chiles, seeded and diced; 3 teaspoon(s) ground cumin; 1 1/2 teaspoon(s) mexican oregano; 1/2 teaspoon(s) black pepper; 1/4 cup(s) medium green salsa; 2 (15-oz) can(s) white hominy, rinsed and drained; 1 quart(s) pork stock or chicken stock, to cover; - lime wedges, for optional garnish; - fresh chopped cilantro, for optional garnish

(1 RATING)

15 Pinches 1 Photo

Vickie Parks

Renton, WA

Updated on Apr 12, 2016

Posole is classic New Mexican "comfort food" that utilizes lots of flavorful, robust ingredients used in New Mexican, Tex-Mex and U.S. Southwestern cuisines. If I can't find dried red chiles at my local market, I will used fresh chilies and heat 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 buying dried chilies (it saves that extra step of heating and cooling them beforehand). Instructions include both stove-top & slow cooker/crockpot options

Rate

prep time 20 Min

cook time 2 Hr 30 Min

method Stove Top

yield 6 to 8

Ingredients

2 1/2 pounds pork shoulder, cut into bite-size pieces
1 tablespoon cooking oil
2 tablespoons unsalted butter
1 large onion
3 cloves garlic, minced
2 large jalapeño peppers, seeded and diced
1 to 2 ounces dried red new mexico chiles, seeded and diced
3 teaspoons ground cumin
1 1/2 teaspoons mexican oregano
1/2 teaspoon black pepper
1/4 cup medium green salsa
2 (15-oz) cans white hominy, rinsed and drained
1 quart pork stock or chicken stock, to cover
- lime wedges, for optional garnish
- fresh chopped cilantro, for optional garnish

How To Make easy posole (pork and hominy stew)

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.

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.
Step 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.
Step 4

Garnish with lime wedges and cilantro, and serve.
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