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Milk Street Bowtie Pork and Hominy Stew with Cilantro and Lime (Posole)

Pork and Hominy Stew with Cilantro and Lime (Posole)

6 Servings
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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.

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

Pork and Hominy Stew with Cilantro and Lime (Posole)

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