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Pork and Hominy Stew with Cilantro and Lime (Posole)
Hominy is made by drying corn kernels, treating them with alkali, then cooking them until chewy-tender. This recipe pairs canned hominy with chunks of pork shoulder—a classic match for Mexican posole—to create a simple, hearty and flavorful stew. The mild sweetness and earthy, nutty notes of the hominy balance the richness of the pork. Be sure to trim off as much fat as possible from the pork to prevent a greasy stew. Serve with shredded cabbage, sliced radishes and warmed tortillas.
6
Servings
Tip
Don't be shy about trimming the pork. Pork shoulder is a fatty cut; to prevent the finished stew from being greasy, remove as much fat as possible before cooking.
2 hours 35 minutes
35 minutes active
Ingredients
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1
tablespoon grapeseed or other neutral oil
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1
large yellow onion, chopped
Directions
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01Heat the oven to 325°F with a rack in the lower-middle position. In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and ¼ teaspoon salt; cook, stirring occasionally, until lightly browned, about 7 minutes. Add half of the jalapeños, the garlic and cumin. Cook, stirring, until fragrant, about 30 seconds. Stir in the hominy, pork, broth, 3 cups water and 1 teaspoon each salt and pepper. Bring to a simmer over medium-high, then cover, transfer to the oven and cook for 1 hour.
Reviews
April 12, 2025
Yummm
Delicious and not overly heavy. Followed the recipe pretty closely and I wouldn’t change a thing.
November 10, 2025
The power of posole
Started with dried hominy that added a bit more time, but well worth it. I also added some more chiles to up the heat. Very satisfying.
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