Go Back
Steaming hominy posole with radish and lime

New Mexican Posole

Print Recipe Pin Recipe

Ingredients
  

  • 1  Tbsp Bacon Grease (Or vegetable oil) 
  • 2    # Pork Roast (cut into 1-inch pieces and lightly floured )
  • 2 15 Oz Cans White Hominy (drained)
  • 1 14 Oz can Tomato Sauce (I like to use El Pato hot tomsto sauce)
  • 1  Medium Onion (chopped)
  • 1 small (8 Oz extra hot) Fresh green chilies (Or Fire roasted canned green chiles)
  • 5  Cloves Garlic (minced)
  • 2  Tsp Mexican Oregano (Or regular oregano)
  • 1 Tsp Cayenne Pepper (Or Chopped Jalapeno pepper)
  • 2 cups Vegetable Broth (beef or chicken works too)
  • 1/2 Tsp Salt (I prefer Kosher)
  • 1 Tsp Fresh Ground Black Pepper
  • 1/3 cup Cilantro (finely chopped for garnish)
  • 1 Tbsp per bowl Sour Cream or Mexican Crema (Optional)

Instructions
 

  • In a cast iron skillet, heat the bacon grease or oil until hot.
  • Lightly flour the chunks of pork roast and place in skillet to lightly brown.
  • Add the onion and gently toss with the pork for about 2-3 minutes.
  • Add the minced garlic (do not burn) and then add the green chilies.
  • While that simmers (about 5 minutes), place the Tomato Sauce, Vegetable Broth, Hominy and Spices in a large pot or dutch oven over medium heat.
  • Add the pork chunks mixture from the skillet to the Hominy mixture in the pot.
  • Lower heat and let Posole simmer for about an hour to meld all the flavors. Add a little water or more broth if needed. Taste for more salt and pepper.
  • When flavors are to your liking, Serve with garnish of Chopped Fresh Cilantro and/or dollop of sour cream (or Mexican Crema) and warm tortilias or cornbread. So Good!

Notes

You can use a boneless pork tenderloin in place of the pork roast.  Sometimes they are cheaper than buying a pork roast.  You can also add a can of Rotel green chilies and tomatoes.