• Prep Time
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  • Cook Time
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  • The base number of servings for this recipe is 10
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    Brunch Posole

    A one-pot Mexican meal that you can leave on the stove-top to boil with little attention, this hearty stew is a fun twist on brunch. Just make sure your guests bring plenty of mimosas or beers to quench the heat!


    Ingredients
    2
    pounds
    pork shoulder (also known as pork butt), cut into 2 inch cubes
    1 1/2
    gallon
    water
    1
    large white onion, divided
    4
    cloves
    garlic
    2
    bay leafs
    1
    cinnamon stick
    1
    teaspoon
    ground cumin
    2
    teaspoons
    oregano
    1
    teaspoon
    chile powder
    2
    teaspoons
    salt, plus more to taste
    2
    pounds
    tomatoes, roughly chopped
    1
    dried pasilla chile, or similar
    1
    pound
    dried hominy kernels, like from Rancho Gordo, soaked overnight OR 28 ounce can cooked hominy
    2
    large carrots
    1
    28 ounce can pinto beans
    1/4
    cup
    Chopped Cilantro
    Directions
    In a large pot, combine first 10 ingredients (reserving 1/2 of the onion) and bring to a boil. Partially cover and simmer for 2 hours or until pork can easily be pulled apart.
    In the meantime, toast dried chile pepper in a skillet or on a comal. Add chiles, along with tomatoes, to a blender or food processor and process until smooth.
    Remove pork to a bowl and cover. Remove bay leaves and cinnamon stick and disgard. Add tomato mixture, the remaining 1/2 onion (sliced), hominy, carrots and beans. Bring back to a boil, partial cover and simmer for another hour, or until the hominy kernels have popped, or the skin has broken open on each kernel. Add cilantro.
    Shred pork and add back to pot. Adjust for salt and serve with your choice on condiments.

    The base number of servings for this recipe is 10
    OK

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