White Posole is a simple Mexican hominy stew made for special occasions such as New Year’s, weddings and birthdays.
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.
You can substitute chicken or beans for the pork, if you prefer. I like to serve with a variety of toppings on the side and let each person add their favorites.
- 1 pound 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
- 14 ounce hominy
- 4 ounces canned diced green chilies
- 1-2 jalapenos (diced)
- 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.
- fresh chopped oregano, onion and cilantro
- fresh salsa
- lime wedges
- corn tortillas
- shredded lettuce or cabbage
- thinly sliced radishes
- avocado wedges
- chopped fresh tomato
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Until next time, happy eating!