Pork and Posole with Chipotles Recipe

Name: Pork and Posole with Chipotles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups precooked posole or canned hominy; 1 pound boneless pork shoulder, trimmed of excess fat and cut into chunks; Salt and black pepper to taste; 1 tablespoon fresh oregano or marjoram leaves or 1 teaspoon dried; 1 dried chipotle or 1 chipotle chile in adobo, or to taste; 1 tablespoon ground cumin, or to taste; 1 large onion, chopped; 1 tablespoon minced garlic; Chopped fresh cilantro leaves for garnish; Lime wedges for serving

Servings: persons

4 cups precooked posole or canned hominy
1 pound boneless pork shoulder, trimmed of excess fat and cut into chunks
Salt and black pepper to taste
1 tablespoon fresh oregano or marjoram leaves or 1 teaspoon dried
1 dried chipotle or 1 chipotle chile in adobo, or to taste
1 tablespoon ground cumin, or to taste
1 large onion, chopped
1 tablespoon minced garlic
Chopped fresh cilantro leaves for garnish
Lime wedges for serving

1
Combine the posole, pork, salt, pepper, oregano, chile, cumin, and onion in a saucepan that will hold them comfortably.
2
Add water or some of the hominy cooking liquid to cover by about an inch and turn the heat to medium-high.
3
Bring to a boil, then adjust the heat so the mixture simmers steadily but not violently.
4
Cook, stirring occasionally, until the pork is tender, about an hour; add liquid if necessary.
5
Stir in the garlic and cook for a few more minutes.
6
Taste and adjust the seasoning, then serve in bowlsthe mixture should be soupygarnished with the cilantro and lime wedges.
7
A traditional variation: Toast 1 cup hulled pumpkin seeds (pepitas, page 612) in a small dry skillet over medium heat, shaking the pan frequently until the seeds pop and color slightly, about 5 minutes.
8
Combine them with a bit of the broth in a blender and process until smooth.
9
Stir them into the stew and heat through.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups precooked posole or canned hominy, 1 pound boneless pork shoulder, trimmed of excess fat and cut into chunks, Salt and black pepper to taste, 1 tablespoon fresh oregano or marjoram leaves or 1 teaspoon dried, and more.

Yes, Pork and Posole with Chipotles falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork and Posole with Chipotles

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