Easy Pork Posole
Posole is a Mexican soup made with hominy (dried corn), dried chilies, and cubes of tender pork. This quicker version is made with prepared enchilada sauce instead of the chilies. Serve posole with traditional garnishes such as sliced radishes, chopped avocado, chopped fresh cilantro, sliced scallions, and lime wedges.
Serves: 8Hands-on: 35 minutesTotal: 2 hours 35 minutesDifficulty: Easy
- 1 Tbsp. vegetable oil
- 1 boneless pork shoulder (2 lbs.), cut into 1" pieces
- 4 cloves garlic, finely chopped
- 1 tsp. ground cumin
- ½ tsp. cayenne pepper
- 2 Tbsp. oregano
- 2 cans (28 oz.) hominy, drained
- 2 cans (14.5 oz.) mild enchilada sauce
- 2 quarts chicken broth
- In a large stock pot over medium heat, heat oil. Working in batches, brown pork, turning the pieces, for about 8 minutes. Using a slotted spoon, remove from the pot. Spoon off excess fat.
- Add garlic, cumin, cayenne, and oregano and cook, stirring, for 1 minute. Return pork to the pot with hominy, enchilada sauce, and broth. Bring to a boil, lower heat, and cover. Simmer for 2–3 hours, or until pork is tender.