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Quick Posole
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Brief Description
Mexican stew made with pork shoulder, hominy and seasonings; use a pressure cooker or slow cooker.
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Main Ingredient
pork shoulder roast
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Category: Soups
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Cuisine: Mexican
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Prep Time: 25 min(s)
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Cook Time: 480 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mssavy
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Posted On: Dec 30, 2015
Number of Servings:
Ingredients:
- 1 1/4 pounds - boneless pork shoulder excess fat trimmed and meat cut into 4-inch chunks
- - coarse sea salt
- 2 tablespoons - mild olive oil or vegetable oil
- - freshly ground black pepper
- 1 - medium white onion chopped (about 1-1/2 cups)
- 4 cloves - garlic minced
- 2 tablespoons - chili powder
- 4 cups - homemade pork stock, homemade chicken stock or canned chicken broth
- 2 cups - cold water or homemade chicken stock
- 1 cans - 29 oz. hominy drained and rinsed
- - chopped avocado for serving
- - cilantro leaves for serving
- - lime wedges for serving
- - sliced radishes for serving, optional
- - crumbled tortilla chips for serving, optional
Directions:
PRESSURE COOKER METHOD:
If making the pork in a 6-quart pressure cooker, add the oil to the pressure cooker and heat over medium-high heat. Season the pork on all sides with salt. Add the pork and cook until browned on all sides, about 8 minutes. Transfer the pork to a plate. Add the onion, garlic, and chili powder to the pressure cooker and sauté until softened, about 4 minutes. Add the stock and the water and cook, stirring and scraping up any browned bits with a wooden spoon, until the mixture comes to a simmer. Return the pork to the pressure cooker. Secure the lid. Bring to high pressure over medium-high heat. Reduce heat to maintain pressure and cook until meat is tender, about 45 minutes. Remove from heat, vent pressure, then remove lid.
SLOW COOKER METHOD:
If making the pork in a slow cooker, season the pork on all sides with salt. In a large skillet, heat the oil over medium-high heat. Add the pork and cook until browned on all sides, about 8 minutes. Transfer the pork to the slow cooker. Add the onion, garlic, and chili powder to the skillet and sauté until softened, about 4 minutes. Add the stock and the water and cook, stirring and scraping up any browned bits with a wooden spoon, until the mixture comes to a simmer. Pour everything from the skillet over the pork in the slow cooker. Cook on low until the meat is tender, about 8 hours.
2. Skim any fat from the surface of the cooking liquid. Remove the pork and either chop it into bite-size chunks or shred it using 2 forks. Return the pork to the liquid in the cooker along with the hominy and heat for just a few minutes, until the hominy is warmed through. Season with salt and pepper. Serve the posole with the avocado, cilantro, and lime, plus radishes and chips, if desired.
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