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 ¼
cup flour and use ¼
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
¼-½
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.
|