Posole
Servings: 6 servings
Ingredients
- 2 lb pork loin cut into 1" chunks
- 1 medium yellow onion diced
- 3-4 cloves garlic minced
- 2 10-oz cans Rotel
- 4 cups chicken stock
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp oregano
- 2 each bay leaves
- 2 30-oz cans hominy drained and rinsed
Instructions
- Brown pork in a couple of tablespoons of oil over medium high heat until you have a nice sear on the pieces, but not until they’re cooked through. Remove and set aside.
- Add the onions and cook until they just turn transparent (5 mins) then add the garlic and cook another 1-2 mins until fragrant.
- Return the pork to the pot and add the remaining ingredients except the hominy, giving it a good stir. Bring it to a boil and then reduce to a simmer for 45 mins to 1 hour
- Add the hominy to the pot about 15-20 mins before serving just to let it heat through.
Notes
This recipe can be easily doubled and, in my opinion, is even better when made a day early and allowed to sit overnight in the fridge for the flavors to meld. Serve with avocado, sour cream, wedges of lime, or chopped cilantro.
The recipe can also be halved to serve fewer people, but it freezes well and will keep for up to a year frozen. So even if I’m only making it for the two of us, I often make a full batch and freeze half in lunch sized portions..