Pregnancy Friendly Classic Pork Posole Stew
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Learn more →Ingredients
6 servings
For the stew
- 3 lb bone-in pork shoulder, cut into 3-inch chunks
Ingredient noteCook all meat thoroughly when pregnant.
- 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)
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/8 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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 oreganoIngredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/8 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
For serving
- shredded green cabbage, for serving
- thinly sliced radishes, for serving
- lime wedges, for serving
- dried oregano, for servingIngredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/8 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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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