Mexican Pork and Posole Stew

    Mexican Pork and Posole Stew


    3 people made this

    About this recipe: A delicious and hearty stew, made from cubed pork loin, white corn posole, onions, aubergine, courgettes and carrots. This dish takes over 3 hours to cook, but the results are really worth it.

    Makes: 6 

    • 225g white corn posole
    • 2 litres water
    • salt to taste
    • 3 cloves garlic, finely chopped
    • 10 drops hot pepper sauce
    • 675g pork loin, cut into 2.5cm cubes
    • 3 tablespoons ketchup
    • 2 tablespoons diced green chillies
    • 1 tablespoon dried onion flakes
    • 3 carrots
    • 1/3 large aubergine, diced
    • 1 onion, chopped
    • 2 courgettes, chopped
    • 3 cloves garlic, finely chopped

    Prep:20min  ›  Cook:3hr40min  ›  Extra time:8hr soaking  ›  Ready in:12hr 

    1. Soak the posole in 1.5 litres of salted water overnight. Drain and rinse.
    2. In a large stock pot combine 2 litres water, salt to taste, garlic and hot pepper sauce. Bring to the boil and boil for two hours, checking often to make sure posole is fully covered; add water as necessary. Add pork. Cook one more hour.
    3. Add the ketchup, green chillies, onion flakes, carrots, aubergine, onion, courgette and garlic. Stir together and reduce heat to low. Let simmer for 1/2 hour to 1 hour depending on altitude.


    White corn posole (also pozole) are essentially dried corn kernels. You can purchase them online.
    In Mexican cuisine, diced green chillies are usually found in tins. If unavailable, substitute in any chilli of your preference to taste.

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