Pork and Hominy Stew with Cilantro and Lime (Posole)

Name: Pork and Hominy Stew with Cilantro and Lime (Posole)
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 6 Servings
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

6 Servings

2 hours 35 minutes 35 minutes active

Free

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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.

2 hours 35 minutes

35 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

01

Heat the oven to 325°F with a rack in the lower-middle position. In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and ¼ teaspoon salt; cook, stirring occasionally, until lightly browned, about 7 minutes. Add half of the jalapeños, the garlic and cumin. Cook, stirring, until fragrant, about 30 seconds. Stir in the hominy, pork, broth, 3 cups water and 1 teaspoon each salt and pepper. Bring to a simmer over medium-high, then cover, transfer to the oven and cook for 1 hour.
02

Remove the pot from the oven. Stir, then return to the oven uncovered. Cook until a skewer inserted into a piece of pork meets no resistance, another 1 to 1½ hours.
03

Tilt the pot to pool the cooking liquid to one side, then use a wide spoon to skim off and discard as much fat as possible from the surface. Stir in the remaining jalapeños, then cilantro and lime juice. Taste and season with salt and pepper.