Pork BBQ and Hominy Stew
Give life to leftovers! Combine leftover barbecue with veggies and spices for a zesty, hearty soup.

Instructions

  1. In a large stockpot, saute 2 tablespoons of olive oil. Add peppers, onions and jalapeno peppers, and saute until softened. Add all remaining ingredients to pot.
  2. Stir occasionally over medium-low heat until flavors are well combined, about 1 hour. Add water or more stock if desired. Season to taste.
  3. Serve with chopped fresh cilantro, sour cream and shredded cheese.

2 COMMENTS

  1. I have a question about your Posole recipe in the current issue – where did that come from? I love Posole and make it occasionally, traveled all over Latin American and have had it there – NEVER have I seen or had Posole with cabbage and carrots in it. Beans and tomatoes are not usually used but at least those ingredients I’ve seen in it before. I get the use left over bbq pork being a NC thing, but the pork is not smoked nor does it have sauce on it. I have a hard time with you calling this recipe Posole because it is not.

    Traditional Posole recipe:

    slow cooked pork shoulder shredded or cubed
    chopped onion
    hominy corn (yellow or white)
    chicken broth or broth from the cooked pork
    salt and pepper

    White posole uses crushed red pepper
    Red posole uses red chili powder in the broth
    Green uses roasted fresh (or canned) green chilies

  2. I understand your view that this is not traditional Posole, however you make some assumptions that are somewhat in error. First “posole” is Spanish for hominy. Therefore I would disagree with saying this should not be called posole. Second, it appears you think of barbecue as sauced meat. Barbecue in it’s purest sense is slow cooked, smoked pork. Sauce is a condiment just like mustard or mayonnaise. For this recipe the barbecue is smoked meat with nothing else added. Every region calls foods by different names and have different ingredients. You mention above White, red, and green. For those used to red, a green could used your arguments to say it’s not “real” posole. I encourage you to try this recipe. It is very good, regardless of what you call it.

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