Ingredients
- 1Hominy — large can (6 lbs 9 oz)
- 2Center cut pork chops with bone — 4
- 3Red chile — prepared (see below)
- 4Onions — ¼ cup, diced
- 5Salt
Step 1 — Prepare the Meat
Allow 1.5–2 hrs + cooling time
- 1Trim fat from pork and discard.
- 2Place pork in a large saucepan. Cover with water and boil until well cooked — 1.5 to 2 hours.
- 3Allow to cool, then place in the refrigerator until residual fat rises to the top and solidifies.
- 4Skim off and discard the solidified fat.
- 5Save the broth for Step 2.
- 6With your fingers, break the cooked pork into ½ to 1 inch (shredded) pieces.
Step 2 — Make It
In a large 1 to 2 gallon pot, add the hominy, shredded pork, pork broth, red chile, diced onions, and salt to desired level. Add more water to give desired consistency.
With heat on low, bring the mixture to a simmer with occasional stirring. Allow to simmer to merge flavors.
Serve hot with Saltine crackers. Add salt as desired. Reheating will increase blended flavors!
Red Chile — needed for this recipe
Posole requires prepared red chile. See the full red chile recipe for instructions.
Red Chile Recipe →