Pork and Posole Stew

No comments
Pork and Posole Stew

Are you ready to transport your taste buds to the vibrant streets of Mexico with a single, soul-warming spoonful? This Pork and Posole Stew isn't just a recipe—it's a culinary journey that promises to tantalize your senses and transform an ordinary meal into an extraordinary experience. Packed with tender pork, aromatic spices, and traditional hominy, this stew is about to become your new comfort food obsession that will have your family and friends begging for seconds!

Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Mexican
Serves: 6 servings

Ingredients

  1. 2 lbs pork shoulder, cut into cubes
  2. 1 onion, chopped
  3. 4 cloves garlic, minced
  4. 1 can hominy, drained and rinsed
  5. 4 cups chicken broth
  6. 2 tsp chili powder
  7. 1 tsp cumin
  8. Salt and pepper to taste
  9. Fresh cilantro for garnish

Instructions

  1. Begin by preparing all your ingredients. Cut the pork shoulder into 1-inch cubes and set aside. Chop the onion and mince the garlic, placing them in separate bowls for easy access.
  2. In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Once the oil is hot, add the cubed pork shoulder in batches, ensuring not to overcrowd the pot. Brown the pork on all sides, which should take about 5-7 minutes per batch. Remove the browned pork and set it aside on a plate.
  3. In the same pot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and continue to sauté for another minute until fragrant.
  4. Return the browned pork to the pot with the onions and garlic. Stir in the chili powder, cumin, salt, and pepper, mixing well to coat the meat with the spices.
  5. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Allow the stew to simmer for about
  6. 5 hours, stirring occasionally, until the pork is tender.
  7. After
  8. 5 hours, add the drained and rinsed hominy to the pot. Stir well to combine and let it cook for an additional 30 minutes uncovered, allowing the flavors to meld together and the stew to thicken slightly.
  9. Once the stew is done, taste and adjust seasoning with more salt and pepper if needed. Remove from heat.
  10. Serve the pork and posole stew hot, garnished with fresh cilantro. Enjoy with warm tortillas or crusty bread on the side for a complete meal.

Tips

  1. Choose the right cut: Pork shoulder (or Boston butt) is ideal due to its marbling, which ensures tender, flavorful meat.
  2. Brown meat in batches: Don't overcrowd the pot when searing pork. This ensures beautiful caramelization and develops deep, rich flavors.
  3. Low and slow is the key: Simmering the stew on low heat allows the meat to become incredibly tender and helps the spices fully develop.
  4. Fresh herbs matter: Use fresh cilantro for garnishing to add a bright, fresh contrast to the rich stew.
  5. Make ahead friendly: This stew tastes even better the next day, so don't hesitate to prepare it in advance.
  6. Customize your heat: Adjust chili powder quantity to control the spice level according to your preference.

Nutrition Facts

Calories: 276kcal

Carbohydrates: g

Protein: g

Fat: g

Saturated Fat: g

Cholesterol: mg

Pin Recipe Share Email

Share this:

Leave a Comment