Warm up with a bowl of this quick posole. The Mexican stew is made better by a variety of toppings. In addition to the avocado and lime shown in the photo here, sliced radishes, cilantro, and crumbled tortilla chips are other highly recommended finishing touches for any posole recipe.–Editors of Martha Stewart Living
LC Chili Powder Note
As one of our recipe testers pointed out, the term “chili powder” means different things to different people. And that’s okay. It can mean straight-up chili powder that you buy in a jar from the grocery store. It can mean ancho or chipotle or any other chile powder that you fancy most and rely on to glam up everything from mayo to your morning eggs. It can mean whatever makes you happy. So go on, make someone—namely, you—happy with this quick posole recipe. Oh, and despite this recipe’s seemingly simple ingredient list, it results in the complex taste of the real deal.
- Quick Glance
- 25 M
- 1 H, 10 M
- Serves 6
Special Equipment: 6-quart pressure cooker or slow cooker
- 1 1/4 pounds boneless pork shoulder, excess fat trimmed and meat cut into 4-inch chunks
- Coarse sea salt
- 2 tablespoons mild olive oil or vegetable oil
- Freshly ground black pepper
- 1 medium white onion, chopped (about 1 1/2 cups)
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 4 cups homemade pork stock, homemade chicken stock, or canned chicken broth
- 2 cups cold water or homemade chicken stock
- 1 can (29 ounces) hominy, drained and rinsed
- Chopped avocado, for serving
- Cilantro leaves, for serving
- Lime wedges, for serving
- Sliced radishes, for serving (optional)
- Crumbled tortilla chips, for serving (optional)
- 1. If making the pork in a 6-quart pressure cooker, add the oil to the pressure cooker and heat over medium-high heat. Season the pork on all sides with salt. Add the pork and cook until browned on all sides, about 8 minutes. Transfer the pork to a plate. Add the onion, garlic, and chili powder to the pressure cooker and sauté until softened, about 4 minutes. Add the stock and the water and cook, stirring and scraping up any browned bits with a wooden spoon, until the mixture comes to a simmer. Return the pork to the pressure cooker. Secure the lid. Bring to high pressure over medium-high heat. Reduce heat to maintain pressure and cook until meat is tender, about 45 minutes. Remove from heat, vent pressure, then remove lid.
If making the pork in a slow cooker, season the pork on all sides with salt. In a large skillet, heat the oil over medium-high heat. Add the pork and cook until browned on all sides, about 8 minutes. Transfer the pork to the slow cooker. Add the onion, garlic, and chili powder to the skillet and sauté until softened, about 4 minutes. Add the stock and the water and cook, stirring and scraping up any browned bits with a wooden spoon, until the mixture comes to a simmer. Pour everything from the skillet over the pork in the slow cooker. Cook on low until the meat is tender, about 8 hours.
- 2. Skim any fat from the surface of the cooking liquid. Remove the pork and either chop it into bite-size chunks or shred it using 2 forks. Return the pork to the liquid in the cooker along with the hominy and heat for just a few minutes, until the hominy is warmed through. Season with salt and pepper. Serve the posole with the avocado, cilantro, and lime, plus radishes and chips, if desired.