A bold, tangy twist on a classic, this Rhubarb Pork Posole combines tender pork, sweet peppers, and zesty rhubarb in a hearty, comforting stew.
—Recipes by Chef Steph
INGREDIENTS
- 1 2-pound boneless pork shoulder or 2 pounds of ground pork
- 1/4 cup vegetable oil
- 1/2 red onion, chopped
- 3 garlic cloves, minced
- 2 plum tomatoes, diced
- 3 diced red or yellow sweet peppers
- 3 cups chicken stock
- 1 28-ounce can green enchilada sauce
- 1 28-ounce can white hominy, drained
- 2 cups diced rhubarb
- 1 tablespoon oregano (preferably Mexican)
- 2 teaspoons ground cumin
DIRECTIONS
1. Prepare the Pork:
- If using pork shoulder, cut it into 1–2 inch cubes.
- Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat.
- Brown the pork in batches until nicely seared on all sides. Remove and set aside.
- (If using ground pork, cook it fully in the oil until browned, breaking it apart. Drain excess fat and set aside.)
2. Sauté the Vegetables:
- In the same pot, add the remaining 2 tablespoons of oil if needed.
- Add chopped red onion and garlic, and sauté until softened and fragrant (about 2–3 minutes).
- Stir in the plum tomatoes and sweet peppers. Cook for another 5 minutes until the vegetables start to soften.
3. Simmer the Base:
- Return the pork to the pot.
- Add the chicken stock, enchilada sauce, and oregano and cumin.
- Bring to a boil, then reduce heat to low and simmer:
- For pork shoulder: cover and simmer for about 1.5 to 2 hours, until the pork is tender and shreddable.
- For ground pork: simmer for 20–30 minutes to allow flavors to blend.
4. Add Hominy & Rhubarb:
- Stir in the hominy and diced rhubarb.
- Simmer uncovered for another 15–20 minutes, until the rhubarb is tender but still holding its shape.
5. Taste & Adjust:
- Taste and adjust seasoning with salt or a splash of lime juice if needed.
Serve with:
- Kosher salt and freshly ground black pepper
- Sliced radishes
- Shredded mild cheddar
- Chopped fresh cilantro
- Lime wedges
- Flour tortillas
