I made this Pork Posole (Mexican-inspired stew) several months ago. It was a multi-step recipe from the Whole30 cookbook and very delicious. I loved the flavors but wouldn’t have time for the steps for a weekly meal.
Here’s a new quicker version – about 30 minutes. There are several recipes online. I looked at several and played around with the general ingredients and what I had on hand.
What you don’t see is cooking the cubed pork (grey meat – yay!) – when I make this again, I’ll use a few handfuls of pulled pork carnitas. The stew pork cut needs slow cooking, or I could use our pressure cooker (Instant Pot).
The only thing missing was our tostones (fried green plantains) – I haven’t seen a green one in our local stores for weeks and the more ripe ones are too sweet.
A bit of fresh lime juice and cilantro on top – superb.