DinnerMexicanHigh ProteinBudget FriendlyFamily Friendly

Pork and Hominy Posole

Name: Pork and Hominy Posole
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 1/4 lb boneless pork shoulder, patted dry and cut into 1-inch cubes; 3/8 lb yellow onion, diced; 1 bell pepper, diced; 4 garlic clove, minced; 1 can diced tomatoes, .; 1 can hominy, drained; 1 can black beans, drained and rinsed; 3 cup low-sodium chicken broth, .; 1 tsp ground cumin, .; 1 tsp chili powder, .; 1/2 tsp dried oregano, .; 1 tsp kosher salt, .; 1/2 tsp black pepper, .; 2 tsp canola oil, .; 2 lime, juiced; 1 cilantro, chopped; 12 corn tortillas, .

A hearty pork, hominy, black bean, and tomato stew finished with lime, cilantro, and warm tortillas.

Generative AI

Calories: 680
Protein: 43g
Carbs: 72g
Fat: 22g

Per serving

Ingredients

For 4 servings · 90 min total

boneless pork shoulderpatted dry and cut into 1-inch cubes1 1/4 lb
yellow oniondiced3/8 lb
bell pepperdiced1
garlic cloveminced4
diced tomatoes.1 can
hominydrained1 can
black beansdrained and rinsed1 can
low-sodium chicken broth.3 cup
ground cumin.1 tsp
chili powder.1 tsp
dried oregano.1/2 tsp
kosher salt.1 tsp
black pepper.1/2 tsp
canola oil.2 tsp
limejuiced2
cilantrochopped1
corn tortillas.12

Instructions

1Do not rinse the pork. Dice the onion and bell pepper, and mince the garlic. Pat the pork dry, then season it with the salt and pepper.
2Heat the canola oil in a large pot over medium-high heat. Add the pork in a single layer and brown it on several sides for 5-7 minutes, until deeply golden; transfer it to a plate. Wash the board, knife, and your hands with soap and water before touching anything else.
3Add the onion and bell pepper to the pot, season lightly with salt, and cook for 4-5 minutes, until translucent and softened. Stir in the garlic, cumin, chili powder, and oregano for 30-60 seconds, until fragrant.
4Return the pork to the pot and add the diced tomatoes, hominy, black beans, and chicken broth. Bring to a simmer, cover, and cook gently for 45-55 minutes, until the pork is tender and the thickest piece reads 145°F (63°C) on an instant-read thermometer, then rest at least 3 minutes before slicing.
5Taste the stew and adjust salt, pepper, and lime juice. Warm the corn tortillas in a dry skillet over medium heat for 20-30 seconds per side, until pliable and lightly toasted. Finish the stew with cilantro and serve with the tortillas.

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Pork and Hominy Posole

Ingredients

Instructions

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