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A ceramic bowl filled with posole salad, including hominy, crispy pork, cabbage, radish, pepitas, and cilantro.
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5 / 2 votes

Posole Salad

This posole salad is an easy riff on the traditional Mexican soup with all the flavor of the red chile, crispy pork, hominy, cabbage, radish, pumpkin seeds, cilantro, and plenty of lime. Summer posole cravings satisfied.
Prep Time30 minutes
Cook Time2 hours 30 minutes
Total Time3 hours
Course: Salad
Cuisine: Mexican
Servings: 2 to 4 servings
Calories: 557

Ingredients

  • 1 cup dried white hominy or 2 1/2 cups drained cooked hominy (from one 25-oz | 708-g can)
  • 1 bay leaf
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 1 ancho or other mild dried chile
  • 1 pound boneless pork shoulder, cut into 1-inch (25-mm) chunks
  • 1 large onion, quartered
  • 3 garlic cloves, lightly crushed
  • Freshly ground black pepper
  • One (12-ounce) bottle Mexican lager
  • Mild vegetable oil, as needed
  • 1/2 cup fresh lime juice, from 4 to 5 limes, plus more to taste
  • 2 jalapeños, seeded and finely chopped
  • 2 cups shredded green cabbage
  • 4 ounces radishes, trimmed and chopped (about 4)
  • 4 scallions, chopped
  • 1 cup fresh cilantro sprigs, tough stems removed
  • 1/4 cup toasted pumpkin seeds
US - Metric

Instructions

  • If using canned hominy, dump the hominy into a colander, rinse, and drain. If using dried hominy, see the FAQs above.
  • Meanwhile, in a large piece of cheesecloth, wrap the bay leaf, cumin, coriander, and chile and secure tightly.
  • Toss in a large pot the spice pouch, pork, onion, and garlic, and sprinkle with salt and pepper. Add the beer and as much water as needed to cover the whole shebang by 1 inch (25 mm).
  • Bring to a boil and skim any foam that comes to the surface. Partially cover and adjust the heat so the mixture bubbles gently and steadily. Cook until the pork can be easily pierced with a fork, 1 1/4 to 1 3/4 hours.
  • Remove the cheesecloth bundle and the chunks of onion with a slotted spoon and discard. Use a spoon to break the meat into bite-sized pieces and cook, uncovered, until all the liquid has evaporated, about 50 minutes.
  • Continue to cook the pork in the remaining fat, keeping a careful watch the entire time and adjusting the heat as necessary to prevent it from burning, until the pork is crisp and brown, 10 to 15 minutes. Add a little oil if the pork sticks to the pot or becomes dry.
  • Move the pork to a large bowl or platter.
  • Reduce the heat under the pot to medium. Add the lime juice and jalapeños to the pot and cook, stirring, until all the browned bits stuck to the bottom of the pan have come loose. Season with salt and pepper and then drizzle the juices over the pork. Toss to coat and then taste and adjust the seasoning accordingly, adding more lime juice if you’d like.
  • Arrange the hominy, cabbage, radishes, scallions, and cilantro on the pork or simply toss everything together. Taste and adjust the seasoning again, if desired. Sprinkle with pumpkin seeds.

Nutrition

Serving: 1portion | Calories: 557kcal | Carbohydrates: 50g | Protein: 61g | Fat: 15g | Saturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 476mg | Fiber: 14g | Sugar: 18g