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Posole #2

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This comforting posole is a robust Mexican stew that combines tender cubes of boneless pork shoulder with creamy hominy and hearty pinto beans. The broth is deeply flavored with sautéed onions, garlic, and a blend of green and red chiles, creating a rich, aromatic base. Dried oregano adds an earthy note, while fresh cilantro and raw onion provide a bright, crisp finish. ItâÂÂs a satisfying, protein-packed meal perfect for chilly evenings or family gatherings. The texture is luxurious, with the starch from the hominy thickening the broth naturally. Serve it warm with lime wedges and crunchy tortilla chips for added zest and crunch.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1334.8
Description
This comforting posole is a robust Mexican stew that combines tender cubes of boneless pork shoulder with creamy hominy and hearty pinto beans. The broth is deeply flavored with sautéed onions, garlic, and a blend of green and red chiles, creating a rich, aromatic base. Dried oregano adds an earthy note, while fresh cilantro and raw onion provide a bright, crisp finish. ItâÂÂs a satisfying, protein-packed meal perfect for chilly evenings or family gatherings. The texture is luxurious, with the starch from the hominy thickening the broth naturally. Serve it warm with lime wedges and crunchy tortilla chips for added zest and crunch.
Ingredients
  • Vegetable Oil
  • Garlic; Finely Chopped
  • Pork; Boneless Shoulder
  • Flour; Unbleached
  • Onion; Chopped, 1 Medium
  • Pinto Beans; Drained, 1 can
  • Hominy; Drained, 1 can
  • Carrot; Chopped
  • Celery; Chopped
  • Green Chiles; Chopped
  • Red Chiles; Ground
  • Chicken Broth
  • Salt
  • Pepper
  • Oregano Leaves; Dried
  • Onion; Chopped, 1 small
  • Cilantro; Fresh, Snipped
Directions
  1. 1
    Cut the boneless pork shoulder into 1/2-inch cubes.
  2. 2
    Heat the vegetable oil in a 3-quart saucepan over medium heat.
  3. 3
    Add the finely chopped garlic to the hot oil and sauté briefly until fragrant.
  4. 4
    Toss the pork cubes with the unbleached flour to coat them lightly.
  5. 5
    Brown the coated pork in the saucepan, stirring occasionally, until golden on all sides.
  6. 6
    Remove the browned pork with a slotted spoon and set aside on a plate.
  7. 7
    Add the chopped medium onion to the same saucepan and cook until tender and translucent.
  8. 8
    Stir in the drained pinto beans, hominy, chopped carrot, celery, green chiles, ground red chiles, and chicken broth.
  9. 9
    Bring the mixture to a boil, then reduce the heat to low.
  10. 10
    Cover and simmer the vegetable and bean mixture for 10 minutes to blend flavors.
  11. 11
    Return the browned pork to the pot along with the salt and pepper.
  12. 12
    Bring the stew back to a boil, then reduce the heat again.
  13. 13
    Cover and simmer for an additional 30 minutes, or until the pork is tender and the flavors have melded.
  14. 14
    Sprinkle the top with dried oregano, the remaining chopped small onion, and fresh snipped cilantro.
  15. 15
    Serve hot with lime wedges and tortilla chips on the side.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1334.8kcal
% Daily Value *
Total Fat 48.0g74%
Saturated Fat 11.6g58%
Cholesterol 208.6mg70%
Sodium 5098.2mg213%
Total Carbohydrate 121.2g41%
Dietary Fiber 36.8g148%
Sugars 7.0g
Protein 101.1g203%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/posole-2/