Posole
Rated 5.0 stars by 1 users
Category
Southwestern
Cuisine
New Mexican
Servings
8
Prep Time
15 minutes
Cook Time
3 hours
Posole is a cozy, flavorful New Mexican stew bursting with tender pork, hominy, and a rich blend of spices. You can make it with canned hominy for a quick fix, frozen posole for a shortcut, or go all-in with dried posole for that slow-simmered, authentic taste.
Ingredients
-
2 (15-ounce) cans hominy, drained and rinsed OR 1 pound frozen posole, rinsed OR 1 cup dried posole, soaked overnight and rinsed
-
1 Pound Pork Shoulder, Cut Into 1-inch Chunks
- 2 Tablespoons Olive Oil
- 1 Large Onion, Diced
- 4 Garlic Cloves, Minced
- 4-6 Cups Chicken or Vegetable Stock
- 1 Teaspoon Dried Mexican Oregano
- 1 Teaspoon Ground Cumin
- 1/2 Teaspoon Ground Coriander
- 1 Bay Leaf
-
1-2 Tablespoons Chimayo Traditions Red Chile Powder, Hot or Mild
-
1 Cup New Mexico Salsa Red Chile Sauce
Directions
Prepare the Posole. If using dried posole, soak 1 cup dried posole in water overnight. Drain and rinse before adding to the pot in Step 4.
Brown the Pork. Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the pork chunks with salt and pepper, then sear them until browned on all sides, about five minutes. Remove pork from the pot and set aside.
Sauté the Aromatics. In the same pot, reduce heat to medium. Add the diced onion and cook until translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
Simmer. Return the pork to the pot. Add the stock (see note) oregano, cumin, coriander, bay leaf, and Chimayo Traditions Red Chile Powder. Bring to a boil, then reduce to a simmer. Cover and cook until pork is tender, about 2 hours.
NOTE: If using dried hominy, use 6 cups of stock and add the soaked dried hominy now. If using canned or frozen, use 4 cups of stock and wait until Step 5 to add the hominy or posole.
Add Red Chile Sauce. When the pork is tender and easy to shred, stir in the cup of New Mexico Salsa Red Chile Sauce. If using canned hominy or frozen posole, rinse and add now. Continue to cook for 45 minutes, or until pork and hominy are tender.
Serve. Remove bay leaf and serve.
