Posole (Mexican Pork Stew)
photo by Linky
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Yields:
-
8 16 two cup servings (8 quarts)
- Serves:
- 16
ingredients
- 907.18 g pork
- 3 (1233.20 g) can hominy, drained (yellow or white)
- 2 (566.99 g) can diced tomatoes with green chilies
- 2 (822.13 g) can low sodium chicken broth
- 14.79 ml vegetable oil
- 236.59 ml onion, chopped
- 2 garlic cloves, minced
- 14.79 ml new mexico chile powder (mild, medium, or hot)
- 4.92 ml dried ancho chile powder
- 9.85 ml ground cumin
- 2.46 ml salt
- 1.23 ml fresh ground pepper
- 177.44 ml fresh cilantro leaves, chopped or 59.16 ml dried cilantro
- 0 lime, per serving
directions
- Trim fat from pork, cut into 1/2 inch cubes, brown in oil over medium hot heat. Remove from pan and set aside.
- In remaining oil, saute onion until tender, about 4 minutes.
- Add garlic, cooking for just a minute more.
- Put the cooked meat, onions and garlic in a stew pot. Add the tomatoes and chilies, 1 1/2 cans chicken broth, and seasonings.
- Stir, bring to a boil, cover, and simmer for 30 minutes or until the meat is tender.
- Puree one can of drained hominy in a blender with the remaining ½ can chicken broth. The pureed hominy adds thickness to the stew.
- Add the pureed hominy, whole hominy, and cilantro and simmer an additional 15 minutes.
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RECIPE SUBMITTED BY
Retired rocket scientist