Posole Recipe

Posole

This traditional Mexican soup is wonderfully comforting, thanks to slow-cooked pork flavored with hominy, garlic, and chili.

Prep: 30min

Total: 3h30min

Yield: 10 – 12 serving(s)

Ingredients:

• 3 oz. dried guajillo or ancho chiles
• 8 c. reduced-sodium chicken broth, divided
• 1 tbsp. cumin
• 1 tbsp. salt
• 1 tsp. ground black pepper
• 3 lb. pork shoulder, cut into 2″ pieces
• 3 tbsp. vegetable oil
• 1 yellow onion, chopped
• 6 garlic cloves, chopped
• 2 tsp. dried oregano
• 2 bay leaves
• 3 15-oz. cans white or yellow hominy, rinsed and drained
• Shredded green cabbage, thinly sliced radishes, queso fresco, diced avocado, and cilantro leaves, for topping
• Lime wedges, for serving

Instruction:

1. Cut the stems off of the chiles. Discard the stems and shake the chiles gently to remove as many seeds as you can.
2. Heat a large Dutch oven over medium heat and add the chiles. Cook, turning occasionally, until the chiles are slightly toasted, about 5 minutes. Place toasted chiles in a blender and set aside.
3. Microwave 4 cups of chicken broth in a bowl or measuring cup until very hot, about 3 minutes. Add the hot broth to the blender with the chiles. Let stand until the chiles are softened, 15 to 20 minutes. Blend until mostly smooth. Set aside.
4. In a small bowl, combine the cumin, salt and pepper. Sprinkle the mixture evenly all over the pork.
5. In the same Dutch oven, heat the vegetable oil over medium-high heat. Cook the pork in batches until browned on all sides, 3 to 5 minutes per batch, being careful to not overcrowd the pan. (You’re going for a quick sear here; the pork will cook through later.) Transfer the browned pork to a bowl.
6. Reduce the heat to medium and add the onion, garlic, and oregano to Dutch oven. Cook, stirring occasionally, until softened, 5 to 7 minutes. Add the bay leaves and remaining 4 cups of broth to pan. Increase the heat to medium high and bring to a simmer.
7. Return the cooked pork to the Dutch oven. Gradually pour the blended chile sauce through a fine mesh strainer into Dutch oven, pressing as needed. Discard the solids in the strainer. Reduce the heat to medium-low; partially cover, and cook at a low simmer, stirring occasionally, until the pork is tender, about 2 hours. Using two forks, break the pork into bite-sized chunks. Add hominy and let simmer 15 minutes more.
8. Serve topped with green cabbage, radishes, queso fresco, diced avocado, and/or cilantro, as desired. Squeeze lime wedges over each bowl, if you like.

Posole Rojo

A nourishing soup made with hominy and meat, posole is prepared in a number of ways throughout Mexico. For a bright soup with bold heat, add arbol and ancho chile sauce!

Prep: 0 1h10min0

Total: 0 5h20min0

Yield: 6 to 8 servings

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 504, Fat 28g, Saturated Fat 8g, Carbohydrate 36g, Fiber 8g, Sugar 5g, Protein 29g, Cholesterol 81mg, Sodium 1282mg

Ingredients:

• 3/4 cup dried chiles de arbol
• 4 or 5 dried ancho chiles
• 6 cloves garlic (2 smashed, 4 finely chopped)
• Kosher salt
• 2 pounds boneless pork shoulder, trimmed and cut in half
• 2 teaspoons ground cumin
• 2 tablespoons vegetable oil
• 1 large white onion, chopped
• 8 cups low-sodium chicken broth
• 1 tablespoon dried oregano (preferably Mexican)
• 1 bay leaf
• 3 15-ounce cans white hominy, drained and rinsed
• Diced avocado, shredded cabbage, diced onion, sliced radishes and/or fresh cilantro, for topping

Instruction:

1. Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes. Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the smashed garlic and 1/2 teaspoon salt and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids. Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside. Heat the vegetable oil in a Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the chopped garlic and cook 2 minutes. Increase the heat to medium high. Push the onion and garlic to one side of the pot; add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes. Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste). Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook, turning the pork a few times, until tender, about 3 hours. Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour. Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot. Add some water or broth if the posole is too thick. Season with salt. Serve with assorted toppings and the remaining chile sauce. Photograph by Con Poulos

Authentic New Mexico Posole Recipe

Rich and flavorful this soup is slow cooked until the hominy is soft and the pork is fall apart tender.

Prep: 10min

Total: 250min

Serving Size: 1 serving

Nutrition Facts: calories 259 kcal, Protein 33 g, Fat 12 g, Saturated Fat 4 g, Cholesterol 115 mg, Sodium 1021 mg, servingSize 1 serving

Ingredients:

• 5-6 pound pork shoulder (cut in large chunks)
• 1 bay leaf
• 1 Tablespoon salt
• 1 Tablespoon garlic (chopped)
• 28 oz. red chile sauce ((Las Palmas) NOT Enchilada sauce)
• 1 Tablespoon red chile powder
• 1 teaspoon cumin
• 48 ounces canned hominy (usually comes in 24 oz cans. Drain the hominy. )
• optional garnishes, shredded green cabbage, sliced radishes and diced white or yellow onions

Instruction:

1. Add meat to a large Dutch oven and fill with water leaving a couple of inches from the top.
2. Add bay leaf, salt, and garlic. Bring to a boil and continue to cook for 3-4 hours lowering the heat to prevent the water from boiling over. As the soup cooks add water as it evaporates so the meat continues to be covered.
3. When meat is tender remove the bay leaf and discard. Do not discard the water the pork was boiled in.
4. When the pork is tender, you can remove the meat and shred with two forks picking out the fat as you go, or just cut the meat into chunks.
5. Next add red chili sauce, chili powder and cumin.
6. Add hominy and cook for an additional ½ hour to 40 minutes.
7. Taste and add additional salt if needed. The garnishes are optional, but they definitely make the meal! Shredded cabbage, diced onions and radish slices.

Pozole Recipe | How To Make Red Pozole | Pozole Rojo Recipe

FAQ

What is the difference between pozole and posole?

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