White Posole is a mild but flavorful Mexican hominy stew made for special occasions such as New Year's, weddings and birthdays.
Whether you spell it posole (like we do here in Southern California) or pozole like in Mexico it is still a hominy stew. Just a regional difference in spelling.
This is a "white" posole and on the milder side. Red Posole contains chilies, giving it a vibrant red color and considerably more spice.
Unlike traditional recipes that cook for hours and hours, this version cooks up in under an hour and has far less fat.
But, make no mistake it is full of flavor.
Ingredients for White Posole
Pork shoulder is an inexpensive cut that makes a great stew.
Canned hominy is used here for the speed. Dried hominy takes considerably longer and even Bon Appetit notes that it makes little to no difference.
Vegetable broth can be used instead of the chicken broth.
Canned diced chilies and fresh jalapeno are both used. The diced chilies are mild, while the fresh jalapeno is going to add more heat.
Onions and garlic: fresh is best.
Spices include: cumin, ground cloves, black pepper, and cayenne to taste.
Optional extras for serving:
- fresh chopped oregano, onion and cilantro
- fresh salsa
- lime wedges
- corn tortillas or chips
- shredded lettuce or cabbage
- thinly sliced radishes
- avocado wedges
- chopped fresh tomato
Recipe
Ingredients
- 1 pound boneless pork such as shoulder (cut into 1 inch cubes)
- ½ cup onion (chopped)
- 1-2 clove garlic (finely minced)
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground cloves
- ¼ - ½ teaspoon cayenne (ground red pepper)
- 2 cups chicken broth
- 14 ounce can hominy (including liquid)
- 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
Until next time, happy eating!
~Audrey
Alana
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.
Judy
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
April Waltrip
Thanks for sharing at Merry Monday!
xoxo April
http://www.stampinfool.com
Cynthia
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!
Joy @ Joy Love Food
Mmmm, I love posole, will have to give this a try, pinning!
Erica
Yum! I love any and all Mexican recipes. Thanks for sharing to Tasty Tuesdays. I am pinning this recipe for later.
Marilyn Lesniak
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!
Jolene
I've never had posole before but this sure makes me want to try it!