Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Pork and Hominy Stew with Cilantro and Lime (Posole) - Fast & Slow
This recipe is free for a limited time. Start your 14-day free trial to access every Milk Street recipe. Learn More.
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
1 tablespoon grapeseed or other neutral oil
1 large yellow onion, chopped
Kosher salt and ground black pepper
3 jalapeño chilies, stemmed, seeded and thinly sliced
8 medium garlic cloves, minced
2 teaspoons ground cumin
2 cups low-sodium chicken broth
29 ounce can hominy, rinsed and drained
3 pounds boneless pork shoulder, trimmed and cut into 1-inch chunks
1 cup finely chopped fresh cilantro
¼ cup lime juice, plus lime wedges to serve
Ingredients
-
1
tablespoon grapeseed or other neutral oil
-
1
large yellow onion, chopped
-
Kosher salt and ground black pepper
-
3
jalapeño chilies, stemmed, seeded and thinly sliced
-
8
medium garlic cloves, minced
-
2
teaspoons ground cumin
-
2
cups low-sodium chicken broth
-
29
ounce can hominy, rinsed and drained
-
3
pounds boneless pork shoulder, trimmed and cut into 1-inch chunks
-
1
cup finely chopped fresh cilantro
-
¼
cup lime juice, plus lime wedges to serve
Directions
-
01On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onion and ½ teaspoon salt, the cook, stirring occasionally, until the onion is golden brown, about 5 minutes. Add half of the jalapeños, the garlic and cumin, then cook, stirring, until fragrant, about 30 seconds. Pour in the broth, scraping up any browned bits. Add the hominy, pork and ½ teaspoon each salt and pepper; stir to combine, then distribute in an even layer.
-
02Press Cancel, then lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes. When pressure-cooking is complete, allow the pressure to reduce naturally for 15 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.With the pot still on More/High Sauté, bring the mixture to a boil. Press Cancel, then lock the lid in place and move the pressure valve to Venting. Select Slow Cook and set the temperature to More/High. Set the cooking time for 5 to 6 hours; the stew is done when a skewer inserted into a chunk of pork meets no resistance. Press Cancel, then carefully open the pot.
-
03Using a large spoon, skim off and discard the fat from the surface. Stir in the cilantro and lime juice, then taste and season with salt and pepper. Serve with the remaining jalapeños.
Reviews
September 11, 2022
Posole
it was great. I used less Cilantro and less lime, to let more of the flavor of the Pork and Hominy come out.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
WOW is this a winner. So amazing. Came together so quickly and loved by the whole family. Thank you for a fabulous dinner!