Santa Fe Pork Posole
Transport your taste buds to the heart of the Southwest with this flavorful Santa Fe Pork Posole—a traditional Mexican-inspired stew bursting with tender pork shoulder, hearty hominy, and smoky chile-infused broth. This vibrant dish combines fire-roasted tomatoes, dried ancho chiles, and Mexican oregano to create a rich, soul-warming recipe that's perfect for a cozy night in. Topped with crisp radishes, crunchy shredded cabbage, and fresh cilantro, and finished with a bright squeeze of lime, this posole is as visually stunning as it is delicious. With just 20 minutes of prep time and a simmering process that deepens every layer of flavor, this one-pot wonder is ideal for meal prepping or serving at your next gathering. A true celebration of bold Southwestern flavors, Santa Fe Pork Posole is a must-try comfort food classic!
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Recipe Information
Ingredients
- 2 pounds pork shoulder (boneless, trimmed of excess fat, cut into 1-inch cubes)
- 1 large white onion (diced)
- 4 garlic cloves (minced)
- 1 teaspoon dried Mexican oregano
- 2 teaspoons ground cumin
- 2 tablespoons mild red chile powder
- 30 ounces canned white hominy (drained and rinsed)
- 6 cups low-sodium chicken broth
- 14.5 ounces fire-roasted diced tomatoes (with their juices)
- 2 dried ancho chiles (stems and seeds removed)
- 1 bay leaf
- salt (to taste)
- black pepper (to taste)
- 4 radishes (thinly sliced, for garnish)
- 1 cup shredded cabbage (for garnish)
- 1 cup fresh cilantro (chopped, for garnish)
- 4 lime wedges (for serving)
Instructions
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of oil over medium-high heat. Sear the pork shoulder cubes on all sides until browned, about 5-7 minutes. Work in batches if necessary to avoid overcrowding the pot. Remove pork and set aside.
In the same pot, add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic, oregano, cumin, and red chile powder, cooking for an additional minute until fragrant.
Return the seared pork to the pot. Add the chicken broth, fire-roasted diced tomatoes (with juices), ancho chiles, bay leaf, and a pinch of salt and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 60-90 minutes, or until the pork is tender and easily pulls apart with a fork.
Once the pork is tender, remove the ancho chiles and bay leaf from the pot. Use tongs or a fork to shred some of the pork directly in the pot for added texture.
Stir in the drained and rinsed hominy, and let the posole simmer uncovered for an additional 15 minutes to allow the flavors to meld.
Taste and adjust seasoning with more salt and black pepper as needed.
Serve the posole hot in bowls. Garnish with thinly sliced radishes, shredded cabbage, chopped fresh cilantro, and a squeeze of lime juice. Offer lime wedges on the side for additional flavor.
Nutrition Facts
Calories |
3548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.2 g | 257% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 2465 mg | 107% | |
| Total Carbohydrate | 256.4 g | 93% | |
| Dietary Fiber | 58.6 g | 209% | |
| Total Sugars | 49.1 g | ||
| Protein | 209.0 g | 418% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 636 mg | 49% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 6703 mg | 143% | |
*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.
