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easy posole (pork and hominy stew)

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
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
    onion
  • 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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Categories & Tags for Easy Posole (Pork and Hominy Stew):

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