• 320minutes
  • 332calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B3, C, P
MineralsCopper, Natrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups blue dried posole (dried whole hominy) or 8 cups hominy or 3 lbs frozen hominy

  2. 1/2 cup mild fresh green chilies , roasted, peeled and chopped or 1/2 cup canned chile

  3. 1 -3 fresh or canned jalapeno, peeled, seeded, and chopped

  4. 2 garlic cloves , minced

  5. 1 onion , chopped

  6. 1 -2 tomatoes , seeded, and chopped (1 cup) or 1 (10 ounce) can diced tomatoes

  7. 2 -3 lbs boneless pork roast

  8. 2 teaspoons dried oregano

  9. 1/4 cup chopped fresh cilantro (coriander leaves)

  10. salt

Instructions Jump to Ingredients ↑

  1. Rinse posole in cold water until water runs clear.Soak for several hours or overnight in cold water.

  2. Place posole with water to cover in large heavy covered pot or Dutch oven and bring to a boil, reduce heat to low and simmer covered, till posole pops, about 1 hour. If using canned hominy or frozen hominy ,omit these steps.

  3. Roast the peppers(if fresh)in a paper bag in a 400 degree oven for about 10 minutes, remove, cool and slip skins off easily,chop.

  4. Add everything but herbs and salt to Dutch Oven or crockpot and simmer 4 hours or set crockpot on high 4 hours.

  5. Remove meat, shred, return to pot, add herbs and salt to taste.

  6. Simmer, covered, 1 more hour.

  7. Serve as stew or do as we do and spoon on to tortilias and roll up folding one end under burrito style.


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