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.