Pork and Hominy Posole

8 to 10 servings
Photo by Lori K.
Adapted from tastingtable.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tastingtable.com

Ingredients

  • 1

    cup all-purpose flour

  • 1/2

    tablespoon kosher salt, plus more to taste

  • 1/2

    tablespoon freshly ground black pepper

  • 1

    teaspoon ground cumin

  • 3

    pounds pork shoulder, cut into 3-inch pieces

  • 3

    tablespoons lard, divided

  • 3

    tablespoons olive oil, divided

  • 4

    garlic cloves, minced

  • 1

    yellow onion, finely chopped

  • 4

    cups water

  • 1 1/2

    tablespoons minced oregano

  • 3/4

    tablespoon cumin seeds, toasted

  • 2

    bay leaves

  • 1 1/2

    cups fresh corn kernels

  • 1

    pound (6 medium) tomatillos

  • 2 1/4

    cups canned hominy, rinsed

  • 1

    cup roasted red peppers, diced

  • 1

    jalapeno—stemmed, seeded and minced

  • Crumbled cotija cheese, for garnish

  • Cilantro leaves, for garnish

Directions

Directions 1. Preheat the oven to 350º. In a large bowl, whisk together the flour, salt, pepper and cumin. Toss the pork shoulder in the flour to dredge, shaking off any excess flour. 2. In a 6-quart Dutch oven, heat 1½ tablespoons of the lard and 2 tablespoons of the olive oil over medium heat. Working in 2 batches, sear the pork, turning as needed until golden brown, 7 to 10 minutes per batch. Watch the pork carefully to make sure any excess flour in the pan doesn’t burn. Once seared, transfer to a plate lined with paper towels. 3. To the pot, add the remaining lard, the garlic and onions. Cook until translucent, 2 to 3 minutes. Return the pork to the pan with the water, oregano, cumin seeds and bay leaves. Bring to a boil, then reduce to a very low simmer and cook, covered, over low heat until the pork is tender, 2 hours. 4. Meanwhile, on a baking sheet toss the corn with the remaining 1 tablespoon of olive oil. Bake until golden brown, 12 to 14 minutes, then set aside. 5. Once the pork has simmered for 2 hours, add the roasted corn, tomatillos, hominy, roasted red peppers and jalapeño. Return to a low simmer and cook, covered, until the pork begins to fall apart, 1 hour more. 6. Using 2 forks, shred the pork into bite-sized pieces. Ladle the posole into bowls and garnish with the cotija cheese and cilantro leaves, then serve.

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