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Milk Street Recipe
Pork and Hominy Stew with Cilantro and Lime (Posole)
Hominy is made by drying corn kernels, treating them with alkali, then cooking them until chewy-tender. This recipe pairs canned hominy with chunks of pork shoulder—a classic match for Mexican posole—to create a simple, hearty and flavorful stew. The mild sweetness and earthy, nutty notes of the hominy balance the richness of the pork. Be sure to trim off as much fat as possible from the pork to prevent a greasy stew. Serve with shredded cabbage, sliced radishes and warmed tortillas.
6
Servings
Tip
Don't be shy about trimming the pork. Pork shoulder is a fatty cut; to prevent the finished stew from being greasy, remove as much fat as possible before cooking.
FAST: 1½ hours
Slow: 5½ to 6½
30 minutes active
Ingredients
-
1
tablespoon grapeseed or other neutral oil
-
1
large yellow onion, chopped
Directions
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