Ingredients for New Mexican Posole
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How to Make New Mexican Posole
- In a large pot or Dutch oven, combine 2 lbs boneless pork shoulder (cut into 1-inch cubes), 1 large onion (chopped), 2 cloves garlic (minced), 1 red bell pepper (chopped), 1-2 jalapeños (seeded and minced, adjust to taste), 2 teaspoons ground cumin, 1 teaspoon chili powder, 1/2 teaspoon oregano, 1/4 teaspoon cayenne pepper (optional), and 8 cups of water.
- Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer for 2 hours, or until the pork is very tender.
- Add 3 cups of canned hominy, 2 medium potatoes (peeled and cubed), and 2 medium carrots (chopped). Continue to simmer for another 30 minutes.
- Stir in salt to taste. If the stew becomes too thick, add more water, 1 cup at a time, until desired consistency is reached.
- Serve hot in bowls, as a hearty chili or stew. Garnish with your favorite toppings, such as shredded cheese, chopped cilantro, and sliced avocado. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
12g
Fat
14g
Carbs
5g
