Posole (Hominy) Stew

Posole stew is served in Mexico on New Year's Day for good luck, much as Ham Hocks and Black-Eyed Peas are served in Texas and other parts of the Southwest.  This version is a quick and easy, reduced fat version.  We found recipes that dredge the pork with cup flour and use cup vegetable oil for browning;  add crushed tomatoes or tomato puree, chopped carrots, chopped celery and/or canned pinto pinto beans.  Dried or frozen hominy can be used, but the liquid needs to be increased to about double and the cooking time is about 1 to 2 hours.  Also, posole can be made without meat and served as a side dish served with rice.
 

     1 pound boneless pork such as shoulder, cut in 1/2 inch cubes
     1 medium yellow onion, chopped (about 1/2 cup)
 1-2 cloves garlic, finely minced
- teaspoon each black pepper, ground cumin, cloves and cayenne
 
   1 (15 ounce can) reduced fat chicken or vegetable broth
   1 (14 ounce) can white or yellow hominy
   1 (4 ounce) can diced green chiles
1-2 jalapenos chili, minced (optional)

Heat a heavy stew pot or large cast iron skillet or Dutch oven.  Add pork cubes and brown, stirring constantly.  Add onion, garlic and spices.  Cook until they are translucent, again stirring constantly.  Add the broth.  Bring to a boil, reduce heat and simmer on medium for about 10 minutes.  Add the hominy, including the liquid, and the chiles.  Stir together.  Bring back to boiling, reduce heat and simmer on low for about 30 minutes, stirring occasionally.  Add additional liquid if necessary.  The meat should begin break apart and the sauce should be fairly thick.

Sprinkle with fresh chopped oregano, onion and cilantro or fresh salsa.  Serve with lime wedges and tortillas.  Other suggestions include shredded lettuce or cabbage, thinly sliced radishes, avocado wedges or chopped fresh tomato.

 

 

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2007
Carleta S. Vineys