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easy posole (pork and hominy stew)

(1 rating)
Recipe by
Vickie Parks
Renton, WA

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

(1 rating)
yield 6 to 8
prep time 20 Min
cook time 2 Hr 30 Min
method Stove Top

Ingredients For easy posole (pork and hominy stew)

  • 2 1/2 lb
    pork shoulder, cut into bite-size pieces
  • 1 Tbsp
    cooking oil
  • 2 Tbsp
    unsalted butter
  • 1 lg
  • 3 clove
    garlic, minced
  • 2 lg
    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
    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

How To Make easy posole (pork and hominy stew)

  • 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.

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