The Recipes

Pork Posole

It seems there are a million versions of this pork stew, although traditionally it includes hominy.  Well, my market was out, and I'm anything but traditional, so here's my take:

Pork Posole


- 1 lb. pork shoulder (as per usual, I was cooking for a meal and leftovers)
- 1/2 yellow onion, diced
- 1 carrot, peeled and diced
- 1 celery rib, diced
- 2 cloves of garlic, minced
- 4-5 tomatillos, diced
- 1/2 c. white wine
- 2 c. chicken stock
- 1 small jalapeno, diced (seeds removed if you don't like heat)
- 1/2 red onion, thinly sliced
- 2 T. pickling spices, or a mix of coriander and peppercorns
- 1/2 c. apple cider vinegar
- 1/2 c. water
- 1/4 c. sugar
- salt
- pepper
- olive oil
- 1/4 c. brown rice (optional)
- handful of cilantro for garnish

Preheat the oven to 350 degrees.

In a dutch oven or large oven-proof pot, heat 1 T. of olive oil.  Season the pork shoulder with salt and pepper and put it in the pot.  Let each side cook for 2-3 minutes; long enough to get a light brown crust on the pork.  Remove the pork and set aside.

Add the onion, carrot, celery, and jalapeno to the pot.  Season with salt and let the veggies cook for 6-7 minutes.  Add in the garlic and stir for another minute.  Next, add in the tomatillos and stir to combine.  Deglaze the pan with the white wine and let it cook for 4-5 minutes.

Add the stock to the pot and season again lightly with salt.  Add the pork back to the pan and make sure the liquid comes at least halfway up the side of the pork.  Cover the pork and let it cook for 2 1/2 hours.

In a small pot, dissolve the sugar in the water and apple cider vinegar.  Bring it to a low simmer and add in the red onions and pickling spices.  Let it simmer for 10 minutes, then transfer to a container and store in the fridge.

As the pork is almost ready-- it should fall apart when you shred it with a fork-- start the rice cooking if you are serving it.  Remove the pork from the stew and shred it with two forks.  Return the pork to the stew and stir to combine.  Plate the rice and top it with some of the pork stew, garnishing with the cilantro and pickled red onions.