Posole -Mexican Stew

HilahCooking's picture

Jun. 04, 2015

Green Posole Stew aka Pozole Verde! Mexican stew with pork, tomatillos and hominy. This rich delicious stew is great for cool weather!


Fresh tomatillos 3/4 Pound , peeled, rinsed, quartered
Jalapeno 1 , halved
Diced bacon 1/4 Pound
Onion 1 Medium , diced
Minced garlic 2 Tablespoon
Pork stew meat 1 Pound
Ground cumin 1 Teaspoon
Dry oregano 1 Teaspoon
Anise seed 1/2 Teaspoon
Black pepper 1/2 Teaspoon
Bay leaf 1
Chicken stock 1 Quart
Canned hominy 30 Ounce (1 can)
Zucchini/Calabaza squash 2 Medium
Garnishes 1/2 Cup (8 tbs) (shredded green cabbage, diced onion, jalapeos, cilantro, avocado, queso fresco, tostadas or tortilla chips, radishes)



Heat a broiler pan and broil tomatillos and jalapenos for 5-10 minutes until soft.

Heat a large pot in medium flame and fry bacon  meat until some fat has rendered.

Add onion, garlic and cook until onion is softened.

In the same pot, saute half of the pork cubes by moving onion to sides.

Brown the meat in high heat. Add tomatillos, pepper, remaining pork and mix well.

Add cumin, oregano, anise seed, black pepper, bay leaf and mix well.

Add chicken stock, hominy, cover with a lid and simmer for 1 hour. Add zucchini and simmer for another 30 minutes. Sprinkle desired garnish.



Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 704Calories from Fat 277

 % Daily Value*

Total Fat 31 g47.7%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 1028 mg42.83%

Total Carbohydrates 60 g20%

Dietary Fiber 10 g40%

Sugars 16 g

Protein 45 g90%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet