Ingredients

The following ingredients have 6 Servings
  • 1 1/4 pounds boneless pork shoulder (excess fat trimmed and meat cut into 4-inch (10-cm) chunks)
  • Coarse sea salt
  • 2 tablespoons mild olive oil or vegetable oil
  • Freshly ground black pepper
  • 1 medium white onion (chopped (about 1 1/2 cups))
  • 4 garlic cloves (minced)
  • 2 tablespoons chili powder* ((see * below))
  • 4 cups homemade pork stock, homemade chicken stock, or canned chicken broth
  • 2 cups cold water or homemade chicken stock
  • One (29-ounce) can hominy (drained and rinsed)
  • Chopped avocado (for serving)
  • Cilantro leaves (for serving)
  • Lime wedges (for serving)
  • Sliced radishes (for serving (optional))
  • Crumbled tortilla chips (for serving (optional))

Instruction

  • Pat the pork dry and then season it on all sides with salt.
  • If making the pork in a 6-quart pressure cooker, add the oil to the pressure cooker and heat over medium-high heat. Add the pork and cook until browned on all sides, about 8 minutes. Transfer the pork to a plate. Add the onion, garlic, and chili powder to the pressure cooker and sauté until softened, about 4 minutes. Add the stock and the water and cook, stirring and scraping up any browned bits with a wooden spoon, until the mixture comes to a simmer. Return the pork to the pressure cooker. Secure the lid. Bring to high pressure over medium-high heat. Reduce heat to maintain pressure and cook until meat is tender, about 45 minutes. Remove from heat, vent pressure, then remove lid. If making the pork in a slow cooker, season the pork on all sides with salt. In a large skillet, heat the oil over medium-high heat. Add the pork and cook until browned on all sides, about 8 minutes. Transfer the pork to the slow cooker. Add the onion, garlic, and chili powder to the skillet and sauté until softened, about 4 minutes. Add the stock and the water and cook, stirring and scraping up any browned bits with a wooden spoon, until the mixture comes to a simmer. Pour everything from the skillet over the pork in the slow cooker. Cook on low until the meat is tender, about 8 hours.
  • Skim any fat from the surface of the cooking liquid. Remove the pork and either chop it into bite-size chunks or shred it using 2 forks.
  • Return the pork to the liquid in the cooker along with the hominy and heat for just a few minutes, until the hominy is warmed through. Season with salt and pepper. Serve the posole with the avocado, cilantro, and lime, plus radishes and chips, if desired.