Pork Posole

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  • 3 tablespoons extra-virgin olive oil or vegetable oil
  • 2 1/2 pounds boneless pork shoulder, or country-style boneless ribs, cut into 1 1/2-inch pieces
  • 1 onion, chopped
  • 8 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1/2 teaspoon each oregano, black pepper and salt
  • 3 quarts chicken broth, divided
  • 1 poblano chile, chopped
  • 1 (28 ounce) can hominy
  • 1/2 cup sour cream to garnish
  • 1 cup chopped green onion to garnish


In a 5-6 quart pan, heat oil over medium-high heat.
Season pork with salt and sauté until browned.
Add onion, garlic, chili powder, oregano, pepper and 1 quart of broth.
Bring to a boil, then simmer for 30 minutes.
Uncover and stir frequently until broth evaporates and meat is streaked brown.
Add hominy, remaining broth and poblano chile.
Simmer gently until pork is very tender, about 1 hour.
Season to taste with salt. Garnish with sour cream and green onions.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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