Posole (Mexican Pork & Chile Stew)

This authentic Posole is a deeply comforting Mexican stew that brings the warmth of tradition to your dinner table. It features chunks of tender pork roast and shanks simmered until fork-tender in a fragrant broth infused with garlic, oregano, and dried red chiles. The star ingredient, hominy (posole), provides a hearty, chewy texture that soaks up the savory flavors. This dish is perfect for cold winter evenings, Sunday family gatherings, or festive celebrations like Las Posadas. It&# 226;ÂÂs a labor of love that rewards you with rich, aromatic satisfaction. Serve it hot with fresh garnishes for a truly memorable meal.

Cooking Method: Boiling, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Advanced

Servings: 12

Calories: 1161.5

Dietary: Gluten-free

Description

This authentic Posole is a deeply comforting Mexican stew that brings the warmth of tradition to your dinner table. It features chunks of tender pork roast and shanks simmered until fork-tender in a fragrant broth infused with garlic, oregano, and dried red chiles. The star ingredient, hominy (posole), provides a hearty, chewy texture that soaks up the savory flavors. This dish is perfect for cold winter evenings, Sunday family gatherings, or festive celebrations like Las Posadas. It&# 226;ÂÂs a labor of love that rewards you with rich, aromatic satisfaction. Serve it hot with fresh garnishes for a truly memorable meal.

Ingredients

2 pound Pork roast,cut in chunks
2 ea Pork shanks or pigs feet
2 cup Posole
2 ea Cloves garlic, mashed
4 ea Red chili pods,remove seeds
1/2 pound Pork rinds (skins)
1 tablespoon Salt
1 teaspoon Oregano
2 tablespoon Chopped onion

Directions

1
In a large stockpot, combine the pork roast chunks, pork shanks (or pig's feet), and pork rinds.
2
Add approximately 5 quarts of water, or enough to fully cover the meat by an inch.
3
Add 1 tablespoon of salt to the water and bring the mixture to a rolling boil over high heat.
4
Reduce the heat to medium-low and simmer uncovered for about 1.5 hours, or until the pork is tender.
5
Skim off any excess grease that rises to the surface and discard it.
6
Remove the cooked meat and pork rinds from the pot with a slotted spoon, setting them aside to cool slightly.
7
Reserve the cooking liquid (broth) in the pot.
8
Rinse the dried posole (hominy) thoroughly under cold water until the water runs clear to remove any residual lime.
9
Place the rinsed posole in a separate large kettle or pot and cover with fresh water.
10
Bring to a boil and cook until the posole kernels have fully popped and are tender, about 45-60 minutes.
11
Drain the cooked posole and add it to the reserved pork broth in the main stockpot.
12
Return the cooked pork, shanks, and rinds to the pot with the posole and broth.
13
Stir in the mashed garlic, chopped onion, oregano, and deseeded red chili pods.
14
Simmer the stew gently for another 30 minutes to allow the flavors to meld together.
15
Taste and adjust salt if necessary.
16
Serve hot in deep bowls, garnished with fresh radishes, cabbage, and lime wedges if desired.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1161.5kcal

% Daily Value *
Total Fat 60.0g93%
Saturated Fat 18.7g94%
Cholesterol 267.0mg89%
Sodium 17147.1mg715%
Total Carbohydrate 65.1g22%
Dietary Fiber 35.7g143%
Sugars 8.8g
Protein 106.5g213%

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

Keywords: posole, mexican stew, pork roast, hominy, chile stew, traditional mexican, pork shanks, garlic, oregano, comfort food, holiday recipe, slow cooked, hearty meal, pork rinds, red chiles, family dinner, winter warmer, authentic posole, mexican cuisine, protein rich

Read it online: https://www.chefs-mate.com/recipe/posole-mexican-pork-chile-stew/