Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Posole Recipe
A hearty and flavorful Mexican stew, perfect for a comforting meal.
Print Recipe
Pin Recipe
Prep Time
20
minutes
mins
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
20
minutes
mins
Course
Breakfast
Cuisine
American
Servings
6
Calories
120
kcal
Ingredients
1x
2x
3x
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:
200
g
Calories:
120
kcal
Carbohydrates:
120
g
Protein:
120
g
Fat:
120
g
Saturated Fat:
120
g
Polyunsaturated Fat:
120
g
Monounsaturated Fat:
120
g
Trans Fat:
120
g
Cholesterol:
120
mg
Sodium:
120
mg
Potassium:
120
mg
Fiber:
120
g
Sugar:
120
g
Vitamin A:
120
IU
Vitamin C:
120
mg
Calcium:
120
mg
Iron:
120
mg
Tried this recipe?
Let us know
how it was!