Pork Posole

A spicy and deep flavored stew that can be cooked in the slow cooker or on your stove top!

Course Dinner, dinner for a crowd

Cuisine Mexican

Prep Time 20

Cook Time 2

Total Time 2 20

Servings

Calories 220kcal

Author Kathi & Rachel

2 pounds boneless country pork ribs, cut in 1 inch cubes; remove any large pieces of fat
1 tablespoon olive oil
1 large onion chopped
4 large garlic cloves chopped
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
3 chipotle peppers in adobo sauce plus two more teaspoons of the sauce
1 25 ounce can hominy drained. Yellow or White
4 cups chicken stock prefer low sodium
1 15 ounce can diced fire roasted tomatoes not drained
1 large lime juiced

Sprinkle cut pork with salt and pepper.
Heat large dutch oven or soup pot over medium high heat. Add oil. Sear pork until all sides are browned. This may require two batches. Remove to a plate.
Reduce heat to medium. Add onion and saute' until soft. Add garlic, cook until fragrant another minute or two.
Add spices and chipotle. Cook for two minutes to release aromatics.
NOTE: If using a slow cooker; Add cooked pork, onion, garlic, chipotle and spices to the cooker along with remaining ingredients. Stir well. Cook on low 5-6 hours or high 2-3 hours.
Add cooked pork, hominy, broth and diced tomato to the pot. Bring to a simmer scraping up any bits from the bottom of the pan.
Cook covered for two hours on stove top, medium low so it is just simmering. Cook until pork is tender.
Add juice of lime and taste for seasoning.