Posole
Dive into the rich, comforting flavors of traditional Mexican posole, a hearty stew brimming with tender chunks of pork shoulder, plump white hominy, and a vibrant chili-infused broth. This soul-warming dish gets its distinctive depth from dried guajillo and ancho chilies, blended into a smooth paste for a smoky, mildly spicy base. Simmered slowly with aromatic spices like cumin and oregano, this posole becomes a flavorful medley of textures and tastes. Finished with crisp garnishes like radishes, shredded cabbage, fresh cilantro, and a squeeze of lime, it’s a feast for the senses. Whether paired with crunchy tostadas or enjoyed on its own, this easy-to-follow recipe is your ticket to an authentic Mexican culinary experience.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (boneless, trimmed)
- 6 cups white hominy (canned, drained and rinsed)
- 1 white onion (chopped)
- 4 garlic cloves (minced)
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 8 cups chicken broth (low sodium)
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 1 teaspoon ground cumin
- 2 bay leaves
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 cup radishes (thinly sliced, for garnish)
- 2 cups shredded cabbage (for garnish)
- 4 lime wedges (for garnish)
- 0.5 cup fresh cilantro (chopped, for garnish)
- 4 tostadas (optional, for serving)
Instructions
Start by preparing the chilies. Remove the stems and seeds from the guajillo and ancho chilies. Place them in a heatproof bowl and cover with boiling water. Let them soak for 20 minutes until softened.
While the chilies soak, cut the pork shoulder into 1-inch cubes. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
Heat a large pot or Dutch oven over medium-high heat. Add the pork cubes in batches and sear until browned on all sides, then remove and set aside.
In the same pot, add the chopped onion and garlic. Sauté until softened and fragrant, about 5 minutes.
Transfer the soaked chilies to a blender, along with 1 cup of their soaking liquid. Blend until smooth to make the chili paste.
Add the chili paste to the pot with the onion and garlic. Cook for 2 minutes, stirring frequently.
Return the browned pork to the pot, along with the drained hominy, chicken broth, oregano, cumin, bay leaves, and the remaining teaspoon of salt. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2-2.5 hours, or until the pork is tender and the flavors have melded together.
Taste and adjust seasoning with more salt and pepper if necessary. Discard the bay leaves before serving.
Ladle the posole into bowls and garnish with sliced radishes, shredded cabbage, chopped cilantro, and lime wedges. Serve with tostadas on the side, if desired.
Nutrition Facts
Calories |
4643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.8 g | 304% | |
| Saturated Fat | 70.7 g | 354% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 11478 mg | 499% | |
| Total Carbohydrate | 434.7 g | 158% | |
| Dietary Fiber | 83.6 g | 299% | |
| Total Sugars | 24.4 g | ||
| Protein | 222.4 g | 445% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 703 mg | 54% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 6234 mg | 133% | |
*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.
