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+ servings

Posole Recipe

A hearty and flavorful Mexican stew, perfect for a comforting meal.
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 120 kcal

Ingredients
  

Main Ingredients

  • 1 pound Pork shoulder cut into 1-inch pieces
  • 2 cans Hominy drained and rinsed
  • 1 large Onion chopped
  • 4 cloves Garlic minced
  • 1 tablespoon Chili powder
  • 1 teaspoon Cumin
  • 0.5 teaspoon Dried oregano
  • 4 cups Chicken broth
  • 1 tablespoon Salt to taste
  • 0.5 teaspoon Black pepper to taste

Instructions
 

Preparation Steps

  • In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Brown the pork shoulder on all sides.
  • Add the chopped onion and minced garlic to the pot. Cook until softened, about 5 minutes.
  • Stir in the chili powder, cumin, and dried oregano. Cook for 1 minute until fragrant.
  • Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
  • Reduce the heat to low, cover, and simmer for at least 2-3 hours, or until the pork is tender and can be easily shredded.
  • Remove the pork from the pot and shred it with two forks. Return the shredded pork to the pot.
  • Stir in the drained and rinsed hominy. Season with salt and pepper to taste. Cook for another 15-20 minutes to allow the flavors to meld.
  • Serve hot, garnished with your favorite toppings like shredded lettuce, chopped cilantro, diced onion, and lime wedges.

Notes

This recipe is very versatile. You can adjust the spice level by adding more or less chili powder. It's also delicious with shredded chicken or beef.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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