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Posole (Stew)

Posole (Stew recipe image
This hearty Posole is a classic Mexican stew that delivers deep, savory flavors in every spoonful. Tender cubes of pork shoulder simmer slowly with white hominy and pinto beans, creating a rich and satisfying texture. The broth is infused with aromatic garlic, onions, and earthy oregano, balanced by the bright heat of green and red chiles. ItâÂÂs the perfect dish for cold days or festive gatherings, offering a warm embrace of traditional home cooking. Garnished with fresh cilantro and a squeeze of lime, itâÂÂs a vibrant, protein-packed meal that brings the whole family together around the table.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1427.4
Description
This hearty Posole is a classic Mexican stew that delivers deep, savory flavors in every spoonful. Tender cubes of pork shoulder simmer slowly with white hominy and pinto beans, creating a rich and satisfying texture. The broth is infused with aromatic garlic, onions, and earthy oregano, balanced by the bright heat of green and red chiles. ItâÂÂs the perfect dish for cold days or festive gatherings, offering a warm embrace of traditional home cooking. Garnished with fresh cilantro and a squeeze of lime, itâÂÂs a vibrant, protein-packed meal that brings the whole family together around the table.
Ingredients
  • Vegetable Oil
  • Clove 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
  • Lime Wedges
  • Tortilla Chips
Directions
  1. 1
    Cut the boneless pork shoulder into 1/2-inch cubes.
  2. 2
    Heat vegetable oil and finely chopped garlic in a 3-quart saucepan over medium heat until the oil is hot.
  3. 3
    Toss the pork cubes with unbleached flour to coat them lightly.
  4. 4
    Add the coated pork to the hot oil and cook, stirring frequently, until browned on all sides.
  5. 5
    Remove the browned pork with a slotted spoon and set aside on a plate.
  6. 6
    Add the chopped medium onion to the same saucepan and cook, stirring, until tender and translucent.
  7. 7
    Stir in the drained pinto beans, drained hominy, chopped carrot, chopped celery, chopped green chiles, ground red chiles, and chicken broth.
  8. 8
    Increase the heat and bring the mixture to a boil, then reduce the heat to low.
  9. 9
    Cover the saucepan and let the vegetables and broth simmer for 10 minutes.
  10. 10
    Return the browned pork to the pot along with the salt and pepper.
  11. 11
    Bring the stew back to a boil, then reduce the heat again.
  12. 12
    Cover and simmer gently for 30 minutes, allowing the pork to become tender and flavors to meld.
  13. 13
    Sprinkle the stew with dried oregano, the chopped small onion, and fresh snipped cilantro.
  14. 14
    Serve hot, garnished with lime wedges and tortilla chips.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1427.4kcal
% Daily Value *
Total Fat 51.0g79%
Saturated Fat 13.2g66%
Cholesterol 209.6mg70%
Sodium 5105.0mg213%
Total Carbohydrate 136.0g46%
Dietary Fiber 37.9g152%
Sugars 13.3g
Protein 103.2g207%

* 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, hominy, pork shoulder, pinto beans, chiles, comfort food, simmered, hearty, spicy, traditional, family dinner, warm, savory, bean stew, meat stew, comforting, flavorful, homemade, classic recipe
Read it online: https://www.chefs-mate.com/recipe/posole-stew/