Posole – Mexican Pork Stew

This is really hearty and delicious! It’s a combination of several different recipes. I tried to take what I liked best and put it all together.

Difficulty: Intermediate

Servings: 6-8

Prep Time: 1/2 hour   Cook Time: 1 hour 15 minutes  

Ingredients

1 Tbsp chili powder
1 tsp salt
1/2 tsp black pepper
2 lb. boneless country pork ribs, cut into 1-inch pieces
1 Tbsp bacon fat
1 large onion, chopped
1 medium carrot, chopped
6 cloves garlic, minced
1 poblano chile, seeded and cut into strips
1 cup dry hominy, soaked and rinsed, or 1 can hominy
1 cup salsa
1 cup beer
1 cup chicken stock
2 bay leaves
12 cilantro stems
1/3 cup raisins, dried cranberries, or dried cherries

GARNISHES:
1 diced avocado
Chopped cilantro
Chopped onion
Lime wedges
Toasted flour or corn tortillas

Directions

Mix chili powder, salt and pepper. Combine the spice mixture with the pork. Melt bacon fat in a dutch oven over medium heat. Brown the pork well, working in batches so you don’t overcrowd. Remove from pot and reserve.

Add onion, carrot, garlic and poblano chile to the pot and season with salt and pepper; cover and cook 3-5 minutes, stirring occasionally and scraping up the browned bits. Stir in the hominy (if using dried), salsa, beer, stock, bay leaves, cilantro stems, dried fruit, and reserved pork. Bring to a boil, then reduce heat to low. Cover and simmer until pork is very tender, about 1 hour. If using canned hominy add it after the pork is cooked. Taste for seasoning and add more salt and pepper if necessary.

Prepare an assortment of small bowls for the garnishes. Serve the hot Posole in large soup bowls accompanied by the garnishes, tortillas, and a green salad.

Categories: Main Dish, One Dish Meal, Other Soups & Stews, Pork, Soups & Stews

Submitted by: gladdismom on October 9, 2011