Pork Posole
A Mexican stew of tender pork, hominy, and broth, traditionally simmered low until flavors meld. Served warm in bowls with fresh toppings and crispy fried tortillas or crackers on the side.
Ingredients
Method
Cut pork shoulder into 1.5-inch chunks. Drain hominy and set aside. Mince garlic and peel and halve the onion.
Heat olive oil in a large pot over medium-high heat. Brown pork in batches, 4–5 minutes per side; transfer to a plate.
Return pork to the pot and add broth, halved onion, and minced garlic. Bring to a boil, then reduce heat to low and cover.
Simmer for 1.5 hours, until pork is very tender, skimming foam as it rises.
Stir in chile powder, cumin, oregano, and salt. Add drained hominy and simmer, uncovered, for 20 minutes to meld flavors.
Remove and discard the onion half. Taste and adjust seasoning. Stir in lime juice just before serving.
Ladle into bowls and serve with fried corn tortillas on the side or crumbled on top.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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