Mole Posole
Dive into the rich, aromatic flavors of Mole Posole, a comforting Mexican stew that masterfully blends the smoky, slightly spicy depth of red mole with the hearty texture of hominy and tender chunks of pork shoulder (or chicken thighs for a lighter option). Simmered to perfection with ancho chili powder, cumin, and oregano, this one-pot dish fills your kitchen with irresistible warmth. Garnished with fresh cilantro, crisp radish slices, creamy avocado, and a squeeze of lime, each bowl is a vibrant celebration of texture and taste. Perfect for family dinners or special occasions, this recipe is a fusion of traditional posole and mole, offering a bold and unforgettable twist on a classic.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (or chicken thighs for an alternative)
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 28 ounces canned hominy, drained and rinsed
- 6 cups vegetable or chicken broth
- 1 cup red mole paste
- 1 tablespoon ancho chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 4 radishes, thinly sliced (for garnish)
- 1 large avocado, cubed (for garnish)
- 1 large lime, cut into wedges (for garnish)
Instructions
Cut the pork shoulder into large chunks, trimming off excess fat if necessary. Season the meat with salt and black pepper.
In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the pork in batches, searing on all sides until browned. Remove the pork and set aside.
In the same pot, add the diced onion and cook for 5-6 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the red mole paste, ancho chili powder, cumin, and dried oregano. Let the spices toast and combine with the onions and garlic for about 2 minutes.
Return the browned pork to the pot. Pour in the broth, ensuring the meat is fully submerged. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 2 hours.
After 2 hours, add the drained hominy to the pot. Continue to simmer the posole uncovered for another 30-45 minutes until the meat is tender and the flavors are well combined.
Taste the posole and adjust the seasoning with more salt if needed. If the mole thickens too much, you can add more broth or water to reach your desired consistency.
Once the meat is tender, shred it into smaller pieces using two forks and stir it back into the pot.
Ladle the mole posole into bowls and garnish with chopped cilantro, radish slices, cubed avocado, and a squeeze of fresh lime juice.
Serve hot with additional lime wedges on the side.
Nutrition Facts
Calories |
3688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.6 g | 296% | |
| Saturated Fat | 71.2 g | 356% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 9846 mg | 428% | |
| Total Carbohydrate | 219.6 g | 80% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 33.7 g | ||
| Protein | 203.2 g | 406% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 559 mg | 43% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 5606 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
