Pork and Hominy Stew (Posole)
Pork and Hominy Stew (Posole also spelled pozole) is a thick, hearty Mexican soup that is traditionally served as a main course around the holidays. It is typically garnished with thinly sliced radishes, avocado, tortilla strips, sour cream, or shredded cabbage – but you can top it with whatever you would like. It can also be made with chicken, if you are not a fan of pork. Hominy is a dehydrated corn that can be found in practically all supermarkets. It is typically located in the “ethnic foods” aisle.
Equipment
- 1 large saucepan
- 1 platter
Ingredients
- 12 ounces lean boneless, skinless pork or chicken
- ½ tablespoon olive oil
- 1 cup red onion, chopped
- 4 cups fat free, reduced sodium chicken broth
- 1 cup carrots, thinly sliced
- ¼ cup radishes, shredded or thinly sliced
- ¼ teaspoon cumin
- ¼ teaspoon crushed red pepper
- 1 can hominy, drained
- 3 tablespoons fresh cilantro
- ¼ cup radishes, shredded or thinly sliced
Instructions
- Thinly slice the pork into bite size strips. In a large saucepan, heat the olive oil over medium heat, and add the pork strips, onion, and garlic. Cook, stirring occasionally, until brown (about 8-10 minutes).
- Transfer the pork and veggies to a platter and return the saucepan to the stove. Add the chicken broth, carrots, cumin, and red pepper to the pan and bring to a boil.
- Once the mixture boils, reduce the heat to a simmer and cook, covered, for about 8 minutes (or until the carrots are just tender).
- Return the pork and veggies to the saucepan and add the hominy and cilantro and cook just long enough to heat everything through. Top each serving with the sliced radishes, or any toppings you desire.
Video
Notes
Want to add a touch of zing to your Pork and Hominy Stew? Try squeezing fresh lime juice over each serving just before enjoying. The citrusy kick will elevate the flavors to new heights. Share your favorite garnishes or flavor enhancements with the community, and don't forget to subscribe to stay up to date with my latest recipes.