White Pork and Hominy Stew

Garnish this posole blanco (white posole) with plenty of chopped fresh serrano, lime, and cilantro. Using on-the-bone pork meat will make the broth richer.

Serves: 6Hands-on: 25 minutesTotal: 1 hour 30 minutesDifficulty: Easy

Serves: 6


  • 2 lbs. pork shoulder or country-style ribs, cut into 1" pieces
  • 4 cups water
  • 1 large white onion, peeled and roughly chopped
  • 1 bay leaf
  • 2 tsp. dried oregano
  • 2 tsp. kosher salt
  • 1 tsp. black pepper
  • 2 garlic cloves, peeled and chopped
  • 2 cans (15 oz.) hominy, drained and rinsed
  • 2 small serrano chilies, with seeds, finely chopped
  • 2 medium limes, cut into wedges
  • 1 Tbsp. cilantro leaves


  • Combine the pork, water, onion, bay leaf, oregano, salt, pepper, and garlic in a 4-quart heavy saucepan. Bring to a boil, then reduce heat and simmer for 45 minutes, until pork is tender and falling apart.
  • Add the hominy, bring to boil again, then reduce heat and let simmer for another 20 minutes.
  • Serve in bowls and garnish with serrano, lime, and cilantro.