This dish is for every season, but fall and winter it hits different. I have had this stew in so many different states and countries, and it always varies so much, yet all delicious. The version here is heavy with red chili flavor, and mouthwatering, of course. Choose any other toppings to make this fun! I like to do cotija cheese, a simple lime cabbage and onion.
Ingredients
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- Red Pork Posole
- 12 oz dried hominy (canned works if you can't find dried)
- 8 cups water, for boiling the hominy
- 2½ lbs pork shoulder, roughly
- 1 onion, sliced
- 1 bulb garlic, skins removed
- 3 oz mild chili powder
- 1 Tbsp oregano
- 1 Tbsp cumin
- Salt
- Oil for cooking the pork (canola or olive)
- 6 cups broth, plus more if needed
- For serving: tortillas, tortilla chips, onion, radish, jalapeño, cotija
- Red Cabbage Salad
- ½ head red cabbage, sliced thin
- ¼ red onion, sliced thin
- ¼ cup olive oil or canola oil
- Handful cilantro, chopped
- 2 limes, juiced
- 2 tsp honey
- Salt
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Preparation
6 steps
Step 1
Preheat the oven to 325°F.
Step 2
Boil the hominy in a large pot until al dente. This may take a while; if you have a pressure cooker, use that. Do not drain the liquid when it's done! Leave it in the pot.
Step 3
Heat an oven-proof pan (Dutch oven or cast iron) over medium-high. Add oil to coat the pan, then add the pork. Salt the pork, let it start to cook, and add the onion and garlic on either side. Cook 10 minutes, or until the pork browns well. Flip, add the chili powder, cumin and oregano, cover and cook 15 minutes more, then move it, covered, to the oven. Cook 3 hours. About halfway through, pour 2 cups of broth into the pan. Keep it covered.
Step 4
For the cabbage salad, mix the oil, lime juice, salt and honey in a bowl. Add the onion, cabbage and cilantro, stir to coat, and chill until serving.
Step 5
When the pork is done, it should shred easily with a fork. Remove it from the pan, shred it, and add it to the pot with the cooked hominy. Use a rubber spatula to get all of the red chili mixture into the pot. Add the remaining broth and cook 20 minutes, adding more broth if needed, and season to taste.
Step 6
Serve hot with the cabbage salad and toppings.
Make the toppings fun! Cotija, the lime cabbage salad and sliced onion are a great start, then add radish, jalapeño and crispy tortilla chips.
