Posole Mexican Hominy Stew
Main Courses - meat, Main Courses - meatless, Pork, Soup

Posole – Mexican Pork and Hominy Stew

Pork and Hominy StewI am dreaming of cool Fall weather these days to help me get through what I hope is the last hot spell of the year. Curling up under a blanket, listening to the gentle rain and enjoying a nice bowl of soup. Like this Posole.

Unlike Abuela’s version, (not my Abuela actually, but someone else’s Mexican grandmother that might cook this in the traditional hours long method) this recipe cooks up in under an hour and has far less fat. But make no mistake it is full of flavor.


Supposedly eating Posole on New Year’s Day will bring you luck for the coming year. So why am I writing about it at the end of September? Because it is awesome any time of year. You don’t reserve Ham Hocks and Black Eyed Peas or lentils only for New Year’s Day do you? Why? They are delicious, nutritious and “cost effective” meals that will warm you on a chilly day.

The ingredient list may seem long at first glance, but rest assured it is so simple to make. The hands on time is only 10-15 minutes of cutting and sautéing the pork and onions. Then you simmer, add ingredients and simmer again.

Don’t eat pork? Make it with beef, or leave out the meat entirely and add some extra vegetables like zucchini and some canned black or red beans for a Vegetarian Posole.

Posole

Serves4
Prep time10 minutes
Cook time40 minutes
Total time50 minutes
Dietary Gluten Free, Vegetarian
Meal type Pork, Rice and Grains, Soup
Occasion Autumn, New Years Eve, Winter
Region Mexican
Here's a quick, easy, reduced fat version of Posole, a traditional pork and hominy stew. A good luck food for New Year's in Mexico.

Ingredients

  • 1lb boneless pork, such as shoulder (cut into 1 inch cubes)
  • 1/2 cup onion (chopped)
  • 1-2 clove garlic (finely minced)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cloves
  • 1/4 - 1/2 teaspoon cayenne (ground red pepper)
  • 2 cups chicken or vegetable broth (15 ounce can)
  • 1 can hominy (14 ounce can)
  • 1 can diced green chilies (4 ounce can)

Optional

  • 1-2 jalapenos (diced)

Directions

Heat a heavy stew pot or large cast iron skillet or Dutch oven. Add pork cubes and brown, stirring constantly.
Add onion, garlic and spices. Cook until they are translucent, again stirring constantly.
Add the broth. Bring to a boil, reduce heat and simmer on medium for about 10 minutes.
Add the hominy, including the liquid, chilies and jalapeno (if using). Stir together. Bring back to boiling, reduce heat and simmer on low for about 30 minutes, stirring occasionally. Add additional liquid if necessary. The meat should begin break apart and the sauce should be fairly thick.
Sprinkle with fresh chopped oregano, onion and cilantro or fresh salsa. Serve with lime wedges and tortillas. Other suggestions include shredded lettuce or cabbage, thinly sliced radishes, avocado wedges or chopped fresh tomato.

Until next time, happy eating!
~Audrey

6 thoughts on “Posole – Mexican Pork and Hominy Stew”

  1. I love posole! I have never had it like this before, I am used to having posole in my Menudo! I am so glad you shared this recipe at the In and Out of the Kitchen Link Party! See you next week!

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