Posole is a delicious and hearty New Mexico stew, packed with tender pork, hominy, and a rich red chile sauce. This spicy, flavorful dish is one of my favorites! The best part? It’s incredibly easy to prepare!
INGREDIENTS
- 5-6 pounds pork shoulder, cut into large chunks
- 1 bay leaf
- 1 tablespoon salt
- 1 tablespoon chopped garlic
- 28 oz red chile sauce (Las Palmas, not enchilada sauce)
- 1 tablespoon red chile powder
- 1 teaspoon cumin
- 48 oz canned hominy (typically comes in two 24 oz cans, drained)
- Optional garnishes: shredded green cabbage, sliced radishes, diced white or yellow onions
INSTRUCTIONS
- Add the pork to a large 6-quart Dutch oven and fill with water, leaving about 2 inches from the top (around 6 cups).
- Stir in the bay leaf, salt, and garlic. Bring to a boil, then lower the heat and simmer for 3-4 hours. Keep the heat low to avoid boiling over, and add water as it evaporates to keep the meat submerged.
- Once the pork is tender, remove the bay leaf and discard it (but keep the broth).
- Shred the pork with two forks, removing any fat, or cut it into chunks. Return the meat to the Dutch oven with the broth.
- Stir in the red chile sauce, chile powder, and cumin.
- Add the hominy and simmer for another 30-40 minutes.
- Taste and adjust salt if needed.
- Garnish with shredded cabbage, diced onions, and radishes, if desired.
NOTES
- If the stew is too spicy, a dollop of sour cream will help cool it down. Don’t have sour cream? A glass of milk works wonders! (Water can intensify the heat, so avoid it.)
- This stew freezes beautifully! Freeze a quart for a future easy meal when you’re not in the mood to cook.
