Recipe Index

Ingredients

• 1 lb. pork shoulder (Boston butt), cut into 1" pieces
• Kosher salt, freshly ground pepper
• 2 Tbsp. extra-virgin olive oil
• 4 garlic cloves, finely chopped
• 4½ tsp. chicken bouillon paste (such as Better Than Bouillon)
• 2 Tbsp. all-purpose flour
• 1 white onion, halved, peeled
• 2 bay leaves
• 1½ tsp. oregano, preferably Mexican
• 2 15-oz. cans white hominy, rinsed
• Thinly sliced green cabbage, thinly sliced radishes, cilantro leaves with tender stems, sliced avocado, tostadas, and lime wedges (for serving)

Method

1. Season the pork shoulder pieces all over with kosher salt and freshly ground pepper.
2. Heat the olive oil in a medium Dutch oven over medium-high heat and cook the pork in a single layer, turning it halfway, for about 4 minutes until deeply browned.
3. Add the finely chopped garlic and the chicken bouillon paste to the pork and stir them often for about 1 minute, keeping the garlic from burning, until the meat is coated.
4. Sprinkle the all-purpose flour over the pork and cook it, stirring, for about 1 minute until no dry streaks of flour remain.
5. Add the halved white onion, bay leaves and oregano to the pot with 6 cups of water, raise the heat to high, and bring the posole to a boil.
6. Lower the heat so the posole simmers, cover the pot, and cook it for 45 to 55 minutes until the pork is tender and the broth has thickened slightly.
7. Stir in the rinsed white hominy and cook the posole uncovered for 20 to 30 minutes more until the hominy is tender and the pork is even more tender, then taste it and season with salt.
8. Ladle the Posole Blanco into bowls and top each with thinly sliced green cabbage, sliced radishes, cilantro leaves and sliced avocado, serving tostadas and lime wedges alongside for squeezing over.

Total: 1 hour 20 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data