Posole Tex Mex Style
Dive into the hearty and flavorful world of *Posole Tex Mex Style*, a comforting twist on the classic Mexican hominy stew. This recipe combines tender chunks of seared pork shoulder with smoky fire-roasted tomatoes, aromatic spices like chili powder and cumin, and the satisfying bite of hominy. Simmered to perfection in a savory broth, this dish boasts a bold, earthy flavor profile with just a hint of heat, customizable with optional cayenne pepper. The garnishes—fresh lime wedges, crisp radishes, creamy avocado, and vibrant cilantro—add a burst of color and texture, making every bowl irresistibly satisfying. Perfect for cozy family dinners or weekend gatherings, this Tex-Mex posole is simple to prepare yet impressive enough to become a mealtime favorite. Ready in about 2 hours, it’s a deliciously warm way to feed a crowd with ease.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds boneless pork shoulder
- 30 ounces canned hominy (drained and rinsed)
- 1 large yellow onion (diced)
- 4 cloves garlic cloves (minced)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional)
- 6 cups chicken broth
- 14 ounces fire-roasted diced tomatoes
- 1 whole lime (for garnish, cut into wedges)
- 0.25 cup cilantro (chopped, for garnish)
- 3 whole radishes (sliced thin, for garnish)
- 1 large avocado (optional, cubed)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
Cut the pork shoulder into bite-sized chunks and season with salt and black pepper.
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the pork chunks in batches until browned on all sides. Remove and set aside.
In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the chili powder, cumin, oregano, smoked paprika, and cayenne pepper (if using). Toast the spices for 1 minute to enhance their flavor.
Pour in the chicken broth and deglaze the pot by scraping up any browned bits from the bottom.
Add the seared pork back into the pot along with the fire-roasted diced tomatoes and bring the mixture to a simmer.
Lower the heat to medium-low, cover, and let the pork cook for 90 minutes, stirring occasionally, until it's tender and can be easily shredded with a fork.
Stir in the hominy and simmer uncovered for an additional 15 minutes to meld the flavors.
Taste and adjust seasoning with additional salt or spices if needed.
Ladle the posole into bowls and garnish with lime wedges, chopped cilantro, sliced radishes, and avocado, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
4015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.0 g | 318% | |
| Saturated Fat | 73.0 g | 365% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 10183 mg | 443% | |
| Total Carbohydrate | 260.0 g | 95% | |
| Dietary Fiber | 59.5 g | 212% | |
| Total Sugars | 31.7 g | ||
| Protein | 212.7 g | 425% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 531 mg | 41% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 6535 mg | 139% | |
*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.
