Simpler Posole Navajo Hominy Pork Stew
Warm, hearty, and bursting with Southwestern flavors, this Simpler Posole Navajo Hominy Pork Stew is a soul-satisfying dish that combines tender, seared pork shoulder with chewy, nutty hominy and a fragrant blend of chili powder, cumin, and oregano. Simmered low and slow in a robust chicken broth with diced green chilies, it achieves a deep, smoky flavor in just over an hour—perfect for busy weeknights or a cozy weekend dinner. This one-pot wonder keeps things simple without sacrificing authenticity, making it accessible for home cooks of all skill levels. Garnished with fresh cilantro and a bright squeeze of lime, this posole is the ultimate comfort food that brings the rich traditions of Navajo-inspired cuisine to your table. Ideal for satisfying a crowd, this flavorful stew is gluten-free, economical, and packed with protein and bold spices.
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Recipe Information
Ingredients
- 1.5 pounds pork shoulder
- 1 medium yellow onion
- 3 cloves garlic
- 30 ounces canned hominy
- 4 cups chicken broth
- 2 teaspoons dried oregano
- 1.5 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 can (4 ounces) diced green chilies
- 0.25 cup fresh cilantro
- 1 large lime
Instructions
Cut the pork shoulder into 1-inch cubes and set aside.
Dice the onion and mince the garlic cloves.
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the cubed pork to the pot and sear for 3–4 minutes on each side until browned. Remove the pork and set aside.
In the same pot, add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in chili powder, ground cumin, and oregano, allowing the spices to toast for 30 seconds.
Return the seared pork to the pot and pour in the chicken broth. Bring the mixture to a boil.
Reduce the heat to low, cover, and let simmer for 45 minutes, stirring occasionally.
Drain and rinse the canned hominy, then add it to the pot along with the diced green chilies.
Season the stew with salt and black pepper, and continue to simmer uncovered for an additional 20 minutes, allowing the flavors to meld.
Taste and adjust seasoning as needed.
Ladle the posole into bowls and garnish with fresh cilantro and a squeeze of lime juice before serving.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1286 mg | 56% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 3.8 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 639 mg | 14% | |
*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.
