Pork Posole

I received  the recipe from my sister Linda some years ago. Linda served it with rice and tortillas. Simple yet full of flavor. Around our house it has become a favorite. Over time I have added a few more ingredients to the basic recipe as we like lots of heat in our stew.

Posole or Po-sol is a brothy, hearty stew from Mexico that features pork (or chicken), onions, chilies, and hominy. If you can’t find canned hominy, substitute 1 ½ cup frozen corn kernels.

Makes 6 servings

1 ½ lbs            boneless pork loin, trimmed and cut into (1/2-inch) pieces

½  tsp              salt

1 tsp                olive oil

2 C                  chicken broth

1 lg                  onion, chopped

3                      garlic cloves, minced

1                      chipotle en adobo, minced

1 Tb                 chili powder

1 tsp                dried oregano

1 tsp                ground cumin

2 lg                  tomatoes, diced

1 (15 oz) can   yellow or white hominy, drained and rinsed

Sprinkle the pork with salt. Heat the oil in a large nonstick skillet over medium heat. Add half the pork and cook, turning occasionally, until browned, about 5 minutes

Transfer the pork to a 6 quart port or slow cooker. Repeat cooking the remaining pork. Add the broth , onion, garlic, chipotle, chili powder, oregano and cumin: mix well. Top with the tomatoes and then the hominy in even layers. Cover and cook until the pork is fork tender in crock pot 4-5 hours on high or 8-10 hours on low.

Serve the Posole in soup bowls with lattice, radishes, cilantro and lime wedges on the side.

 

 

Published
Categorized as Soup