Best Posole Pork And Hominy Stew Recipes

Easy Posole (Pork and Hominy Stew) image

Provided by Vickie Parks

Time 2h50m

Number Of Ingredients 15

2 1/2 lb pork shoulder, cut into bite-size pieces
1 Tbsp cooking oil
2 Tbsp unsalted butter
1 large onion
3 clove garlic, minced
2 large jalapeño peppers, seeded and diced
1 to 2 oz dried red new mexico chiles, seeded and diced
3 tsp ground cumin
1 1/2 tsp mexican oregano
1/2 tsp black pepper
1/4 c medium green salsa
2 (15-oz) can(s) white hominy, rinsed and drained
1 qt pork stock or chicken stock, to cover
lime wedges, for optional garnish
fresh chopped cilantro, for optional garnish

Steps:

1. Heat oil in a large skillet over medium heat. Add pork and cook, turning frequently for even cooking, for 10 minutes or until evenly browned on all sides; set aside. Reserve pan juices for later step.
2. In a separate skillet, melt butter over medium heat. Add onion, garlic, jalapenos, New Mexico chiles, cumin, oregano and pepper, and sauté until vegetables are soft, about 4 to 5 minutes.
3. STOVE-TOP METHOD: Add sautéed vegetables, browned pork, pan juices (from cooking pork) to a large heavy stockpot or Dutch Oven. Add salsa, drained hominy and stock, and stir well. Bring the stew to a brisk boil, then lower heat to a simmer, cover pot and simmer, stirring occasionally, for 2 hours or until flavors are well combined and pork is tender and thoroughly cooked. OR SLOW COOKER METHOD: Add sautéed vegetables, browned pork, pan juices (from cooking pork) to a a slow cooker. Add salsa, drained hominy and stock, and stir well. Cover slow cooker and set on LOW for 7 hours or HIGH for 3 1/2 hours.
4. Garnish with lime wedges and cilantro, and serve.

Posole (Pork and Hominy Stew) image

Provided by -JoeB

Categories Stew

Time 2h

Yield 4 serving(s)

Number Of Ingredients 16

5 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper
2 1/2 lbs boneless pork shoulder butt, cut into 2 inch pieces
3 bacon, slices chopped
1 large onion, thinly sliced
1 cup diced smoked ham
1 medium carrot, peeled and chopped
6 cloves garlic, chipped
2 poblano chiles, seeded,cut into 2 x 1/4 inch strips
2 cups hominy, drained (2x15oz cans)
1 cup of mexican beer
1 cup of canned diced tomato, in juice
1 cup canned low sodium chicken broth
1 teaspoon dried marjoram
1/4 cup chopped fresh cilantro

Steps:

Mix 1 Tablespoon Chili powder, Salt, Pepper in a bowl.
Rub spice mixture all over pork.
Saute bacon in a heavy large pot over medium heat until crisp.
Transfer bacon to paper towels.
Working in batches, add pork (leaving space around each piece) to drippings in the pot and Saute until browned on all sides, about 10 minutes per batch, using slotted spoon to tranfer pork to a bowl.
Reduce heat to medium, add onions, ham, carrot, and garlic to the pot; cover and cook 5 minutes stirring occasionally and scraping up browned bits.
Add Chilies; stir 1 minute.
Stir in hominy, tomatos w/juices, beer, chicken broth, marjoram, pork, and remaining 2 teaspoons of chili powder and bring to a boil.
Reduce heat; cover and simmer until pork is very tender, about 1 hour.
Uncover stew and simmer until liquid is slightly reduced and thickened, about 10 minutes.
Season with salt and pepper.
Garnish with reserved bacon and cilantro.

Nutrition Facts : Calories 934, Fat 49.6, SaturatedFat 17.6, Cholesterol 283.3, Sodium 1257.4, Carbohydrate 29.6, Fiber 5.6, Sugar 7.8, Protein 85.6

Pork and Hominy Stew - Posole image

Provided by J. White Harris

Categories Pork

Time 1h15m

Number Of Ingredients 18

FOR THE STEW:
1/4 c olive oil, extra virgin
1-1/2 lb boneless pork shoulder, cut into 1/2 inch dice
1/2 c all-purpose flour
1 large yellow onion, chopped
5 clove garlic, minced
1 can(s) (15 oz.) pinto beans, drained
1 can(s) (28 oz.) can hominy, drained
1/4 c diced carrot
1/4 c diced celery
8 oz green chiles, diagonally sliced
1 Tbsp red chiles, ground
3 c chicken stock
salt and pepper to taste
FOR GARNISH
1-1/2 tsp oregano, dried
1 small onion -- chopped
1/4 c fresh cilantro -- chopped

Steps:

1. Place flour in a large bag. Add pork and toss until well coated. In a large 3 quart saucepan heat oil, over medium heat and add pork. Saute until browned. Remove pork from pan and set aside.
2. Add onion and saute until tender, about 5 minutes, add garlic for 1 minute.
3. Stir in beans, hominy, carrot, celery, green chilies, red chilies and stock. Bring to a boil, reduce heat, cover and simmer 10 minutes.
4. Stir in pork, salt and pepper. Bring to a boil, reduce heat, cover and simmer 30 minutes. Serve in individual bowls sprinkled with oregano, onion and cilantro. Serving Ideas: Serve with lime wedges and tortilla chips.