EASY POSOLE (PORK AND HOMINY STEW)

Easy Posole (Pork and Hominy Stew) image

Provided by Vickie Parks

Time 2h50m

Number Of Ingredients 15

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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.