Eosinophilic Esophagitis Friendly Classic Pork Posole Stew
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the stew
- 3 lb bone-in pork shoulder, cut into 3-inch chunks
- 2 tsp kosher salt, plus more to taste
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!