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.
Posole
Ingredients
- 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
Instructions
- 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.
Notes
- 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!
~Audrey
Years ago, my husband (an excellent cook) used to make this soup. I loved it so much. I should ask him for it once the weather cools down.
Thanks for coming and linking up at #The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST The Midnight Baker ! I hope to see you there!
Judy@ http://www.bakeatmidnite.com
Thanks for sharing at Merry Monday!
xoxo April
http://www.stampinfool.com
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!
Mmmm, I love posole, will have to give this a try, pinning!
Yum! I love any and all Mexican recipes. Thanks for sharing to Tasty Tuesdays. I am pinning this recipe for later.
Thank you for hosting! This is what I featured the week of 11-25 to 11-29 on my blog. On Tuesday morning were Christmas Almond Balls. Wednesday was a Red Velvet Oreo Trifle. And wrapping up the first week of Christmas baking is a Marilyns Treats original. My Death by Peanut Butter and Chocolate Trifle. Enjoy!