Print: Easy Pork Posole

A long-simmered stew, this Mexican-style easy pork posole stew recipe is quick and easy, thanks to canned hominy. Searing the pork loin in the pot before making the stew gives you a great base of flavors so the stew seems as if it indeed simmered all afternoon. Garnish with chopped cilantro and serve with warm tortillas on the side. Yum, yum, yum.

Prep

36 min

Cook

90 min

Servings

Difficulty

Hard

Ingredients

1 pound pork loin , chopped
salt and ground black pepper to taste
1 tablespoon canola oil
1 onion , diced
2 tablespoons water
4 cloves garlic , minced
2 serranos chile peppers , minced
2 teaspoons ground cumin
2 teaspoons ground coriander
2 cups water
2 cups chicken broth
1 , 14.5 ounce
0.25 cups cornmeal
2 , 15 ounce
0.25 cups chopped fresh cilantro
1 lime , juiced

Instructions

1 Season pork with salt and black pepper. Heat oil in a pot over medium-high heat. Add pork; cook and stir until browned, 5 to 10 minutes. Transfer pork to a plate.
2 Reduce heat to medium-low. Add onion and 2 tablespoons water to the pot; cook and stir until water has evaporated and onion is soft and golden brown, 5 to 7 minutes. Add garlic, serrano peppers, cumin, and coriander; cook and stir until fragrant, about 1 minute.
3 Stir in 2 cups water, chicken broth, and tomatoes. Whisk in cornmeal; bring to a simmer over high heat, stirring often. Add hominy and pork; season with salt and black pepper. Reduce heat to medium-low; cook, stirring occasionally, until onion is soft and hominy mixture thickens, about 30 minutes. Stir in cilantro and lime juice.

Nutrition per serving

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