I’ve been making this pork posole stew for years. It’s simple to put together and fills the house with wonderful smells. I sometimes add a couple potatoes and carrots to get the southwestern equivalent of Beef Stew. Source is an out-of-print cookbook called “Blue Corn and Chocolate”

1 1/4 – 1 1/2 lb. lean boneless pork, cut in very small cubes
1 cup dried hominy, or 2 cups cook or canned hominy, drained
1 large onion, coarsely chopped
2 large dried New Mexico chiles, seeded
3 cloves garlic, crushed
1 tsp. oregano
1/2 tsp cumin
3 – 4 cups cold water
1/2 tsp. salt, or to taste

1. Combine all the ingredients, except the salt, in a pot. (If you are using cooked or canned hominy, do not add at this point, but reserve for the last 1/2 hour of cooking)

2. Simmer the stew over low to moderate heat, uncovered, for 2 – 3 hours until the meat is very tender and the hominy is swelled and tender. If the mixture becomes too dry while cooking, add more water. (About mid way through this time, I fish out the chiles and gently scrape the now fully reconstituted inner flesh from the paper like skins. Stir the chile flesh back into the stew and throw the skins away.)

3. When posole is done, add salt to taste. The stew should be a sort of soupy stew, best served like chili, in bowls.

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