Posole Recipe

This authentic Posole Recipe is a hearty and flavorful stew, which is made with tender pork shoulder and hominy. It’s a classic, foolproof recipe, ready in about 3 hours.

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Posole Recipe Ingredients

• 3 oz. dried guajillo or ancho chiles
• 8 cups 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

How To Make Posole

1. Toast and Soak the Chiles: Cut the stems off the dried chiles and shake out as many seeds as possible. In a dry Dutch oven over medium heat, toast the chiles, turning occasionally, for about 5 minutes until fragrant. Place the toasted chiles in a blender.
2. Make the Chile Sauce: Heat 4 cups of the chicken broth until very hot, then pour it over the chiles in the blender. Let them stand for 15 to 20 minutes to soften. Blend the chiles and broth until mostly smooth.
3. Season and Sear the Pork: In a small bowl, combine the cumin, salt, and pepper. Sprinkle the mixture all over the pork pieces. In the same Dutch oven, heat the vegetable oil over medium-high heat. Working in batches, sear the pork on all sides until browned, about 3 to 5 minutes per batch. Transfer the seared pork to a bowl.
4. Sauté the Aromatics: Reduce the heat to medium. Add the onion, garlic, and oregano to the pot and cook, stirring, for 5 to 7 minutes until softened.
5. Simmer the Posole: Add the bay leaves and the remaining 4 cups of broth to the pot, bringing it to a simmer. Return the seared pork to the pot. Pour the blended chile sauce through a fine-mesh strainer into the pot, pressing on the solids to extract all the liquid; discard the solids. Reduce the heat to medium-low, partially cover, and simmer for about 2 hours, until the pork is very tender.
6. Finish and Serve: Use two forks to break the pork into smaller, bite-sized chunks. Stir in the rinsed hominy and let it simmer for 15 more minutes. Serve the posole hot, topped with cabbage, radishes, queso fresco, avocado, cilantro, and a squeeze of fresh lime juice.

Recipe Tips

• What kind of chiles are best for posole? Guajillo chiles provide a mild, fruity flavor and a beautiful red color. Ancho chiles are a bit sweeter with smoky notes. Both are excellent choices and not overly spicy.
• Why do you strain the chile sauce? The skins of dried chiles can be tough and fibrous. Straining the sauce after blending removes these bits, resulting in a smooth, velvety broth for your posole.
• Can I make this in a slow cooker? Yes. Follow the steps for making the chile sauce and searing the pork. Then, add the seared pork, chile sauce, and all other ingredients (except hominy and toppings) to a slow cooker. Cook on low for 6-8 hours, or until the pork is tender. Stir in the hominy during the last 30 minutes.
• What is hominy? Hominy is made from whole corn kernels that have been treated in an alkaline solution. This process softens the kernels, puffs them up to about double their size, and gives them a unique, slightly chewy texture and a distinct corn flavor.

What To Serve With Posole

Posole is all about the fresh toppings, which add crunch, creaminess, and brightness. Set up a topping bar with:

• Shredded cabbage or lettuce
• Thinly sliced radishes
• Diced white onion
• Crumbled queso fresco or cotija cheese
• Diced avocado
• Fresh cilantro
• Lime wedges
• Warm corn tortillas or crispy tostadas on the side

How To Store Posole

• Refrigerate: Let the posole cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The flavor is often even better the next day.
• Reheating: Reheat gently on the stove. Before reheating, you can scrape off any solidified fat from the top if you wish.
• Freeze: Posole freezes very well. Let it cool completely and store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Posole Nutrition Facts

• Calories: 500-600 kcal
• Fat: 30g
• Carbohydrates: 25g
• Protein: 35g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Slow Cooker Brisket Recipe
• Pasta Fagioli Recipe
• Chicken Noodle Casserole Recipe