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Pork and Hominy Stew with Cilantro and Lime (Posole) - Fast & Slow

Pork and Hominy Stew with Cilantro and Lime (Posole) - Fast & Slow

  • Makes
    6 servings
  • Cook Time
    1½ hours
  • Slow Cook Time
    5½ to 6½
  • Active time plus cooling
    30 minutes active
  • Rating

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.

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.

Ingredients
  • 1

    tablespoon grapeseed or other neutral oil

  • 1

    large yellow onion, chopped

  • Kosher salt and ground black pepper

  • 3

    jalapeño chilies, stemmed, seeded and thinly sliced

  • 8

    medium garlic cloves, minced

  • 2

    teaspoons ground cumin

  • 2

    cups low-sodium chicken broth

  • 29

    ounce can hominy, rinsed and drained

  • 3

    pounds boneless pork shoulder, trimmed and cut into 1-inch chunks

  • 1

    cup finely chopped fresh cilantro

  • ¼

    cup lime juice, plus lime wedges to serve

Step 1

On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onion and ½ teaspoon salt, the cook, stirring occasionally, until the onion is golden brown, about 5 minutes.

Add half of the jalapeños, the garlic and cumin, then cook, stirring, until fragrant, about 30 seconds. Pour in the broth, scraping up any browned bits.

Add the hominy, pork and ½ teaspoon each salt and pepper; stir to combine, then distribute in an even layer.

Step 2

Press Cancel, then lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes.

When pressure-cooking is complete, allow the pressure to reduce naturally for 15 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Using a large spoon, skim off and discard the fat from the surface. Stir in the cilantro and lime juice, then taste and season with salt and pepper. Serve with the remaining jalapeños.