Posole Mexican Pork Stew
Dive into the hearty and soul-warming flavors of Posole Mexican Pork Stew, an authentic and richly spiced dish that’s a celebration of traditional Mexican cuisine. This savory stew features tender chunks of pork shoulder simmered to perfection in a vibrant broth infused with smoky guajillo and ancho chiles, aromatic spices like cumin and oregano, and the unmistakable texture of hominy. The combination of seared pork and homemade chile paste creates a depth of flavor that's irresistibly comforting. Garnish with fresh cilantro, crunchy radishes, shredded cabbage, and a squeeze of lime for a burst of brightness, and serve with warm corn tortillas for an unforgettable meal. Perfect for family gatherings or cozy weeknight dinners, this posole is a must-try recipe for anyone looking to savor the authentic taste of Mexico.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (or pork butt), boneless
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 4 pieces dried guajillo chiles, stemmed and seeded
- 2 pieces dried ancho chiles, stemmed and seeded
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 8 cups chicken stock
- 30 ounces canned hominy (white or yellow), drained and rinsed
- 2 leaves bay leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 pieces lime wedges (for serving)
- 4 whole radishes, thinly sliced (for garnish)
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 cup shredded green cabbage (optional, for garnish)
- 6 pieces corn tortillas (optional, for serving)
Instructions
Cut the pork shoulder into 2-inch chunks and trim excess fat if needed. Pat the pieces dry with paper towels and set aside.
In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Sear the pork pieces in batches until golden brown on all sides, about 3-4 minutes per batch. Remove the pork and set aside.
In the same pot, lower the heat to medium and add the diced onion. Cook until softened, about 5 minutes, then stir in the minced garlic and cook for an additional minute.
Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for about 1-2 minutes until aromatic, being careful not to burn them. Remove from heat and soak them in a bowl of hot water for 15 minutes to soften.
Drain the soaked chiles and blend them with 1 cup of chicken stock in a blender until smooth, creating a chile paste. Set this aside.
To the pot with the onions and garlic, add the seared pork, chile paste, remaining chicken stock, oregano, ground cumin, bay leaves, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the pork is tender and easily shredded.
Add the drained and rinsed hominy to the pot and simmer for an additional 20 minutes to allow the flavors to meld.
Taste the stew and adjust seasoning with more salt or pepper, if needed. Remove the bay leaves before serving.
Ladle the posole into bowls and serve hot with lime wedges, sliced radishes, chopped cilantro, shredded cabbage, and warmed corn tortillas on the side, if desired.
Nutrition Facts
Calories |
4558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.2 g | 298% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 6552 mg | 285% | |
| Total Carbohydrate | 341.9 g | 124% | |
| Dietary Fiber | 61.4 g | 219% | |
| Total Sugars | 34.9 g | ||
| Protein | 299.9 g | 600% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 853 mg | 66% | |
| Iron | 37.0 mg | 206% | |
| Potassium | 5148 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
