• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Pork and Posole Stew

  • Recipe Submitted by on

Category: Stews

 Ingredients List

  • 2 md Red peppers
  • 3 lb Boneless pork shoulder; well
  • -trimmed and cut into 1 1/2"
  • -pcs
  • 1 Jumbo onion (1#); chopped
  • 4 Garlic cloves; minced
  • 3 Jalapeno chiles; seeded and
  • -minced
  • 1 c Loosely packed fresh
  • -cilantro leaves and stems;
  • -chopped
  • 2 ts Ground cumin
  • 1 1/2 ts Salt
  • 1/2 ts Dried oregano
  • 1/4 ts Ground red pepper; (cayenne)
  • 1 cn Hominy; (29 ounces) canned,
  • -rinsed and drained
  • Lime wedges
  • Radishes
  • Fresh cilantro leaves; for
  • -garnish


1. Preheat broiler. Line broiling pan (without rack) with foil. Cut each
red pepper lengthwise in half; discard stem and seeds. Arrange peppers, cut
side down, in broiling pan. Place pan in broiler 5 to 6 inches from source
of heat and broil peppers until charred and blistered, about 6 to 8
minutes. Wrap foil around peppers and allow to steam at room temperature 15
minutes or until cool enough to handle. Turn oven control to 325F.

2. Remove peppers from foil; peel off skin and discard. Cut peppers into
1-inch pieces.

3. In 5-quart Dutch oven, combine roasted peppers and remaining ingredients
except hominy and garnishes; stir in 1 cup water, heat to boiling over high
heat. Cover Dutch oven and bake 1 1/2 hours or until pork is very tender.

4. Remove Dutch oven from oven; skim and discard fat. Stir in hominy; cover
and bake 15 minutes longer or until heated through. Garnish with lime
wedges, radishes, and chopped cilantro.

Makes about 10 cups or 10 main-dish servings. Each serving: About 300
calories, 38 g protein, 14 g carbohydrate, 9 g total fat (3 g saturated),
83 mg cholesterol, 565 mg sodium. Scanned, Typed or Downloaded and Busted
by Marcia Fasy

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