Carroll Shelby's Posole Stew
We believe a pot of stew ought to be hearty enough to feed whoever wanders in. This easy Texas take on traditional Mexican posole starts with Carroll Shelby's Original Chili Seasoning, then adds hominy and fresh toppings for a border-country classic that's big on flavor and light on fuss.
Ingredients
Posole
- 1 pound dried hominy
- 3 pounds pork butt, cut into 2-inch pieces
- 1 Carroll Shelby’s Original Texas Chili Seasoning
- 2 tablespoons vegetable oil, divided
- 3 cups large-diced yellow onion
- 2 tablespoons garlic, chopped
- 1 can (14.5 ounces) petite diced tomatoes
- 3 guajillo chilis
- 2 bay leaves
- 1 sprig oregano
- 1 Anaheim chili, large dice
- 1 poblano chili, large dice
- 4 cups chicken stock or water
- Tortilla chips, for serving
- Limes, for serving
Garnish:
- Avocado, chopped
- Tomatillos, chopped
- Mexican crema (or sour cream)
- Cilantro leaves
Directions
- Soak the hominy for at least 2 hours and up to overnight. Drain before using.
- Season the pork butt with half of the Carroll Shelby’s Original Texas Chili Seasoning spice packet and cayenne pepper packet.
- Heat 1 tablespoon of vegetable oil in a cast iron skillet over medium-high heat. Working in batches, brown the pork on all sides, about 5 to 6 minutes per batch. Transfer the browned pork to a platter.
- Select the Medium Sauté setting on a 6-quart Instant Pot. Add the other 1 tablespoon of vegetable oil and heat until sizzling; add the onion and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and cook, stirring often, about 1 more minute. Add the tomatoes; cook and stir.
- Wrap the guajillos, bay leaves and oregano in a piece of cheese cloth tied closed with kitchen twine; add it to the pot.
- Add the chilis and the chicken stock to the pot. Add the drained hominy. Add the pork and 2 tablespoons of the remaining Carroll Shelby’s Original Texas Seasoning spice packet.
- Press Cancel. Close and seal the pot according to the device instructions and set it to cook for 90 minutes.
- When done, carefully open the pot according to device instructions, first allowing the steam to release, and let the contents cool for 10 minutes.
- Remove the pork from the pot to a bowl or a platter, and using two forks, shred the meat. Return the meat to the pot and mix well. The posole should be slightly soupy, with lots of broth. Serve garnished with avocado, tomatillos, crema, cilantro, limes and tortilla chips.