Low Sodium Classic Pork Posole Stew

Total time2 hr 30 min

Prep time30 min

Cook time2 hr

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Ingredients

6 servings

For the stew

3 lb bone-in pork shoulder, cut into 3-inch chunks
Signature SELECT Bone In Pork Steak Shoulder Blade Steak - 1.5 Lb Bone-In Pork Shoulder Blade Roast - 4.5 Lb Boneless Pork Shoulder Blade Roast - 3.5 Lb Meat Counter Pork Shoulder Blade Steak Value Pack - 3.5 Lb Kroger® Pork Shoulder Butt
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2 tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp black pepper
2 tbsp vegetable oil
1 large white onion, roughly chopped
6 garlic cloves, smashed and peeled
1 tsp dried oregano (preferably mexican oregano)
1 tsp ground cumin
6 cups low-sodium chicken broth
2 cans (29 oz each) hominy, drained and rinsed

For the chile sauce

5 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
2 cups boiling water
½ tsp dried oregano

For serving

shredded green cabbage, for serving
thinly sliced radishes, for serving
lime wedges, for serving
dried oregano, for serving
tostadas or tortilla chips, for serving (optional)
sliced avocado, for serving (optional)

Instructions

1
Pat the pork shoulder chunks dry and season all over with 2 tsp kosher salt and 1 tsp black pepper. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the pork on two or three sides until deeply browned, about 3–4 minutes per side. Transfer the seared pieces to a plate and set aside.
2
Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic, 1 tsp dried oregano, and 1 tsp ground cumin and cook, stirring, until fragrant, about 1 minute.

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