Description
Smoky Pork Posole is a hearty Mexican stew made with tender chunks of pork, hominy, and a rich, smoky broth flavored with chilies and spices—perfect for warming up on a chilly day.
Ingredients
Units
Scale
- 2 tablespoons vegetable oil
- 2 lbs pork shoulder, cut into 1-inch cubes
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 6 cups chicken broth
- 1 (25 oz) can white hominy, drained and rinsed
- 2 dried ancho chilies, stemmed and seeded
- 2 dried guajillo chilies, stemmed and seeded
- 1 tablespoon tomato paste
- Juice of 1 lime
- Optional toppings: shredded cabbage, radishes, avocado, cilantro, lime wedges, tortilla chips
Instructions
- In a large pot or Dutch oven, heat oil over medium-high heat. Add pork in batches and brown on all sides. Transfer to a plate.
- Add chopped onion and cook until softened, about 5 minutes. Stir in garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute more.
- Return the pork to the pot. Add chicken broth and bring to a simmer.
- In a separate small pot, simmer the dried chilies in water for about 10 minutes until softened. Blend with tomato paste and 1/2 cup broth from the stew until smooth. Strain and add to the main pot.
- Stir in the hominy and simmer uncovered for 1.5 to 2 hours, or until the pork is very tender and the broth is rich and flavorful.
- Stir in lime juice and adjust seasoning as needed.
- Serve hot with your choice of toppings.
Notes
- For extra smoky flavor, add a chipotle pepper in adobo to the chili blend.
- This dish tastes even better the next day as the flavors meld.
- Use chicken instead of pork for a lighter version.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 640mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg