Simpler Posole, Navajo (Hominy Pork Stew)
photo by fluffernutter
- Ready In:
- 5hrs 20mins
- 2 8 cups hominy or 3 lbs frozen hominy
- 1⁄2 cup mild fresh green chilies, roasted, peeled and chopped or 1/2 cup canned chile
- 1 -3 fresh or canned jalapeno, peeled, seeded, and chopped
- 2 garlic cloves, minced
- 1 onion, chopped
- 1 tomatoes, seeded, and chopped (1 cup) or (10 ounce) can diced tomatoes
- 2 -3 lbs boneless pork roast
- 2 teaspoons dried oregano
- 1⁄4 cup chopped fresh cilantro (coriander leaves)
- Rinse posole in cold water until water runs clear.Soak for several hours or overnight in cold water.
- Place posole with water to cover in large heavy covered pot or Dutch oven and bring to a boil, reduce heat to low and simmer covered, till posole pops, about 1 hour. If using canned hominy or frozen hominy ,omit these steps.
- Roast the peppers(if fresh)in a paper bag in a 400 degree oven for about 10 minutes, remove, cool and slip skins off easily,chop.
- Add everything but herbs and salt to Dutch Oven or crockpot and simmer 4 hours or set crockpot on high 4 hours.
- Remove meat, shred, return to pot, add herbs and salt to taste.
- Simmer, covered, 1 more hour.
- Serve as stew or do as we do and spoon on to tortilias and roll up folding one end under burrito style.
Questions & Replies
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I thought this recipe was out of sight good. I used canned hominy, a can of chilis and tomatoes, and less pork. Threw it all in the crockpot while I spent the day canning. Oh my goodness-delicious. I did not have a problem with the liquid, maybe because I used canned hominy, but I did drain and rinse it. Will be added to our favorites.
This was delicious, and I enjoyed the simple preparation. I used dried blue posole and a 3-pound pork loin roast. When I added the shredded meat back to the pot, I also added a can of chicken broth, as it seemed to need more liquid; I waited until right before serving to stir in the fresh cilantro. We ate it first as a stew with Recipe #86953, then had leftovers, burrito-style, in Recipe #50820. It does make a lot, and I have frozen some to look forward to later. Thank you for sharing your recipe!