Posole (aka Pozole) is a Mexican stew that is often served for special occasions such as weddings, birthdays, baptisms, etc. The word pozole translates directly to “hominy” which is the type of corn that is the main feature of this dish. Hominy itself is a form of dried maize that has been treated with an alkali (usually lye or lime), which softens the exterior and makes it more digestible.
The best part of this recipe is how freakin’ EASY it is! I didn’t even totally defrost the pork chops. Here’s what you do:
Take this stuff and put it in that thing. (Make sure you drain and rinse the hominy and then replace the drained liquid with plain tap water. Like this.
Cook on low for 8 hours, then shred the pork inside the stew. Serve topped with lots of cilantro and fresh lime juice!
Easy peasy and low cal, too! Each serving has 360 calories, 30g protein, 12g fat and 33g carbs.
An easy weeknight Mexican stew.