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Mexican Pork and Posole Stew

Mexican Pork and Posole Stew
Cooking Time:
Imperial (US)
  • 2 lbs pork shoulder or boneless ribs
  • 3 tbsps vegetable oil
  • 1/2 tsp salt
  • 2 tsps ground cumin
  • 2 tsps ground New Mexico chile
  • 1 tsp dried oregano
  • 1 large onion, chopped
  • 2 pasilla chiles, stem and seeds removed, chopped
  • 1 bottle lager beer
  • 10 tomatillos, paper skin removed, washed and quartered
  • 2 cups fresh or canned tomatoes, chopped
  • 2 cups canned white or yellow hominy corn, drained and rinsed
  • 3 cups zucchini, cut into 1
Trim the pork of any excess fat and cut into 1" pieces.
In a large deep saucepan or Dutch oven, heat the oil over medium high until hot. Brown the pork on all sides in the hot oil, working in batches if needed. When all the meat is browned return to the hot pan. Add the spices and stir to coat meat. Add onions and peppers and continue to stir and brown for another 5 minutes.
Add beer and stir well. Add tomatillos, tomatoes, and corn. Bring to a simmer, cover and cook over very low heat for 1 hour. Taste for seasoning, adding more chile or salt to taste.
Add the squash and simmer for another 30 minutes or until meat is tender.
Serve in deep wide bowls topped with cilantro. 
Replace hominy corn with fresh corn, cut off the cobb or do a combination of corns,
Replace zucchini with butternut squash.
Add 2 cups cooked black or pinto beans in the last 30 minutes (when you add the squash).
Use any leftovers for taco or enchilda filling.
Serve the stew over cooked rice.
Serves 6.
Recipe by Jane O'Riordan
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