One-Pot Wonders


September 23, 2013
0 Ratings
  • Serves 8
Author Notes

A traditional Southwest stew I discovered in Sunset Magazine many years ago. I've modified it to suit my tastes, and always think of it when the weather turns cold and autumn winds blow. —Quesyrah

What You'll Need
  • 3-3.5 pounds boned pork shoulder/butt, fat-trimmed, diced in 1" chunks
  • 1 Onion, medium, chopped
  • 8 garlic cloves, minced
  • 2 tablespoons New Mexico chili powder
  • 1 tablespoon Dry oregano
  • 1 teaspoon Ground black pepper
  • 2 Cans Hominy (1 lb 13 oz each) yellow or white
  • 7 ounces Can roasted diced green chilies
  • 3 quarts Chicken broth (or 14 boullion cubes + 14 c water)
  • Salt to taste
  • Optional garnish: sour cream, sliced scallions
  1. In heavy large pot: combine pork, onion, garlic, New Mexico chili powder oregano, pepper, and 1 cup broth. Bring to boil, cover, and simmer rapidly on medium heat 30 minutes.
  2. Uncover pan; stir often on medium high until broth evaporates, meat is streaked with brown.
  3. Add 1 cup broth and stir drippings free.
  4. Add drained hominy and 8 cups broth, plus roasted canned diced chilies.
  5. Bring to boil, cover, simmer gently until pork is very tender, and 1.5 hours or more.
  6. Add another 4-5 cups broth to make a total of about 14 cups. Serve in big bowls with optional garnish.
  7. If made ahead, cool first, then chill for up to 3 days. Reheat until simmering before serving.

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1 Review

Molli B. January 8, 2017
Wonderful-----on a freezing, snowing winter day was served this Posole Soup for dinner! Can't wait to make it for my family along with the same sides: sliced radishes, avocado, cilantro and limes.