Sunday Supper Posole (Mexican Stew) Recipe

Name: Sunday Supper Posole (Mexican Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs pork loin; 112 ounces white hominy; 2 lbs pork neck bones; 1 large sliced onion; 1 bunch sliced celery; 4 quarts water; 2 tablespoons minced garlic; 4 tablespoons salt; 2 bay leaves; 3 dried chilies; 28 ounces corn kernels

Servings: persons

3 lbs pork loin
112 ounces white hominy
2 lbs pork neck bones
1 large sliced onion
1 bunch sliced celery
4 quarts water
2 tablespoons minced garlic
4 tablespoons salt
2 bay leaves
3 dried chilies
28 ounces corn kernels

1
Rehydrate dried chili's by boiling in 2 cups water for 1 hour. Run through blender and set aside.
2
Brown Pork loin in lard or Crisco. You probably rarely use lard in your everyday diet, so just DO IT (things in moderation are OK)!
3
Drain and rinse well hominey.
4
Add water to a large heavy stock pot. ADD neck bones(or pigs feet), onions, garlic, salt and bay leaf.
5
Simmer 2 hour and add, chopped celery, browned pork, dried chili/liquid, and hominey.
6
Add corn 10 minutes before finish. Garnish with a cooked Pigs Foot on top of Posole covered with shredded Cabbage and sliced Radish.

1568

kcal

Calories

Fat

Carbs

160

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 11 ingredients. The key ingredients include: 3 lbs pork loin, 112 ounces white hominy, 2 lbs pork neck bones, 1 large sliced onion, and more.

Yes, Sunday Supper Posole (Mexican Stew) falls under the Soups & Stews 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.

Sunday Supper Posole (Mexican Stew)

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