Posole (Mexican Pork Stew)

Name: Posole (Mexican Pork Stew)
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Latin American, American
Ingredients: 2 lbs pork; 3 (14 1/2 ounce) cans hominy, drained (yellow or white); 2 (10 ounce) cans diced tomatoes with green chilies; 2 (14 1/2 ounce) cans low sodium chicken broth; 1 tablespoon vegetable oil; 1 cup onion, chopped; 2 garlic cloves, minced; 1 tablespoon new mexico chile powder (mild, medium, or hot); 1 teaspoon dried ancho chile powder; 2 teaspoons ground cumin; 1/2 teaspoon salt; 1/4 teaspoon fresh ground pepper; 3/4 cup fresh cilantro leaves, chopped or 4 tablespoons dried cilantro; 1/4 lime, per serving

Instructions

Prep:25minCook:40min

I think posole is like chili and gumbo, instead of eating it hot off the stove, the taste improves if you let the pot cool on the stove for about two hours, then put it in the refrigerator overnight, which allows the flavors time to blend and set. The Posole (chili, gumbo) can then be transferred into smaller containers or plastic bags for storage and reheated as needed. This recipe freezes well with little loss of flavor or texture. I usually make a double recipe, and after cooling overnight in the refrigerator, transfer the posole into glass Mason jars and store in the freezer and unthaw as needed.

Updated at: Mon, 09 Dec 2024 07:02:33 GMT