Traditional Pork Posole

3.5
(31)

Traditional New Mexican spicy stew. Red chile and pork come together with hominy to warm your belly and your palate. Serve with tortillas or corn bread.

close up view of Traditional Pork Posole garnished with fresh cabbage in a bowl
10
10
10
10
Prep Time:
15 mins
Cook Time:
1 hrs 35 mins
Additional Time:
20 mins
Total Time:
2 hrs 10 mins
Servings:
8
Yield:
8 servings

Ingredients

  • ½ pound green chile peppers, sliced in half lengthwise and seeded

  • 3 tablespoons olive oil

  • ½ onion, chopped

  • 2 tablespoons minced garlic

  • 1 pound boneless pork loin, cut into 1-inch cubes

  • 1 (29 ounce) can white hominy, drained

  • 1 (29 ounce) can yellow hominy, drained

  • 3 cups chicken broth

  • 1 ½ cups water

  • ¼ cup ground cumin

  • ¼ cup chili powder

  • 3 tablespoons salt

  • 1 teaspoon ground black pepper

Directions

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

  2. Place the peppers with cut sides down onto the prepared baking sheet.

  3. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove plastic wrap and carefully remove and discard pepper skins. Dice peppers.

  4. Heat olive oil in a large pot over medium-high heat. Cook and stir onion and garlic in hot oil until tender and fragrant, 5 to 10 minutes.

  5. Stir pork into onion and garlic; cook and stir until pork is browned, 5 to 10 minutes. Add diced green chiles to pork; cook and stir until fragrant, 5 minutes.

  6. Pour white hominy, yellow hominy, chicken broth, water, cumin, chili powder, salt, and black pepper into pork mixture. Bring mixture to a boil and cook for 15 minutes; reduce heat to medium-low and simmer until flavors blend and pork is tender, at least 1 hour.

Cook's Note:

You can also take some of the seasoning mix and rub it over the pork before browning it.

Nutrition Facts (per serving)

317 Calories
13g Fat
38g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 317
% Daily Value *
Total Fat 13g 17%
Saturated Fat 3g 14%
Cholesterol 27mg 9%
Sodium 3114mg 135%
Total Carbohydrate 38g 14%
Dietary Fiber 8g 27%
Total Sugars 4g
Protein 14g
Vitamin C 74mg 368%
Calcium 83mg 6%
Iron 5mg 26%
Potassium 403mg 9%

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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