Prep 30 mins
Cook 1 hr 30 mins
My favorite version of Posole. I like this better than Rick Bayless' one (sorry Rick!)
- 5 teaspoons chili powder
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 2 1⁄2 lbs boneless pork shoulder butt, cut into 2 inch pieces
- 3 bacon, slices chopped
- 1 large onion, thinly sliced
- 1 cup diced smoked ham
- 1 medium carrot, peeled and chopped
- 6 cloves garlic, chipped
- 2 poblano chiles, seeded,cut into 2 x 1/4 inch strips
- 2 cups hominy, drained (2x15oz cans)
- 1 cup of mexican beer
- 1 cup of canned diced tomato, in juice
- 1 cup canned low sodium chicken broth
- 1 teaspoon dried marjoram
- 1⁄4 cup chopped fresh cilantro
- Mix 1 Tablespoon Chili powder, Salt, Pepper in a bowl.
- Rub spice mixture all over pork.
- Saute bacon in a heavy large pot over medium heat until crisp.
- Transfer bacon to paper towels.
- Working in batches, add pork (leaving space around each piece) to drippings in the pot and Saute until browned on all sides, about 10 minutes per batch, using slotted spoon to tranfer pork to a bowl.
- Reduce heat to medium, add onions, ham, carrot, and garlic to the pot; cover and cook 5 minutes stirring occasionally and scraping up browned bits.
- Add Chilies; stir 1 minute.
- Stir in hominy, tomatos w/juices, beer, chicken broth, marjoram, pork, and remaining 2 teaspoons of chili powder and bring to a boil.
- Reduce heat; cover and simmer until pork is very tender, about 1 hour.
- Uncover stew and simmer until liquid is slightly reduced and thickened, about 10 minutes.
- Season with salt and pepper.
- Garnish with reserved bacon and cilantro.