Posole is a complex, richly flavored hominy and pork stew made throughout Mexico. Traditionally, it is an all-day affair. We wanted a three-hour version of the recipe that lived up to the dish’s reputation.
Why This Recipe Works
Tests proved that bones were necessary to achieve the rich, full-bodied pork flavor we were after in our posole verde recipe. We found that a 5-pound picnic roast, when trimmed of its thick skin and fat, yielded enough meat for the stew. Cutting the meat into large chunks along the natural lines of the muscles made for easier shredding at the end. Tomatillos and fresh jalapeño chiles gave our posole verde sprightly flavor and heat. As for the hominy, fresh is wonderful, but it takes most of a day to prepare. In this recipe, canned hominy works well.
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