Easy Pork Posole

Traditionally a long-simmered stew, this Mexican-inspired stew 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.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 289 Calories

Ingredients

• 2 tablespoons water
• 2 cups water
• ¼ cup chopped fresh cilantro
• ¼ cup cornmeal
• salt and ground black pepper to taste
• 2 cups chicken broth
• 1 onion, diced
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 (14.5 ounce) can diced tomatoes
• 1 lime, juiced
• 1 tablespoon canola oil
• 2 teaspoons ground coriander
• 1 pound pork loin, chopped
• 2 serrano peppers, minced
• 2 (15 ounce) cans hominy, drained

Recipe Instructions

Step 1

Season pork with salt and pepper.

Step 2

Heat oil in a pot over medium-high heat. Cook and stir pork in hot oil until browned, 5 to 10 minutes. Transfer pork to a plate and return pot to heat.

Step 3

Reduce heat to medium-low. Cook and stir onion and 2 tablespoons water in hot pot 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.

Step 4

Stir 2 cups water, chicken broth, and tomatoes into onion mixture. Whisk in cornmeal and bring to a simmer over high heat, stirring often; add hominy, pork, salt, and pepper to taste. Reduce heat to medium-low and cook, stirring occasionally, until onion is soft and hominy mixture thickens, about 30 minutes. Stir in cilantro and lime juice.