Posole (or pozole), also known as hominy, is dried, lime-soaked corn and it is delicious! The lush flavors of the slow cooked meat mingle beautifully with the posole in this easy to put together stew. Serve with warm flour tortillas and enjoy the humble nature of bowl.
2 Tablespoons vegetable oil
1 large white onion, chopped
2 cloves garlic, minced
1 ½ cups green chilies (Anaheim or poblano), roasted, peeled, seeded and coarsely chopped or equivalent in canned mild green chilies
1-pound boneless pork shoulder, cut into 1 inch cubes
4 chicken thighs, boneless and skinless, cut each into 4 pieces
2 – 28 oz can of posole (hominy), white or yellow
Salt and pepper to taste
Garnishes: cilantro, lime, shredded cabbage, shaved radishes
Place the vegetable oil in a large, heavy soup pot over moderate heat. Add the onion and cook until the onion is soft, about 10 minutes. Add the garlic and cook until fragrant.
Add the chilies, pork and chicken. Cook, stirring occasionally, until the meats brown, about 10 minutes. Add the posole and hot water to cover by an inch. Simmer the mixture, adding hot water as necessary to keep meat just covered, for about 2 hours until the meat is fork tender. Add salt and pepper to taste.
Serve in bowls. Garnished as desired.