A hearty and flavorful Mexican stew featuring hominy, pork, and a blend of spices for a perfect warming meal.
Preparation time
20min
Cooking time
1h
Ingredients
6 Servings
- 1.5 l chicken broth
- 2 tbsp chili powder
- 0.5 cup cilantro
- 400 g diced tomatoes
- 4 garlic cloves
- 200 g green chilies
- 1 tbsp ground cumin
- 800 g hominy
- 1 lime
- 1 onion
- 1 tsp oregano
- 0.5 tsp pepper
- 1.5 kg pork shoulder
- 1 tsp salt
Directions
Step 1
Heat a large pot over medium-high heat. Add the pork shoulder cubes and cook until browned on all sides.
Step 2
Add the diced onion and minced garlic to the pot and cook until the onion is translucent.
Step 3
Pour in the chicken broth, canned tomatoes, and green chilies. Stir to combine.
Step 4
Add the hominy, chili powder, ground cumin, dried oregano, salt, and pepper. Stir well.
Step 5
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the pork is tender.
Step 6
Serve the posole hot, garnished with fresh cilantro and lime wedges on the side.