Posole

Name: Posole
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Southwestern
Ingredients: 3 lbs pork shoulder, cubed; 4 cans hominy (canned), drained and rinsed; 6 dried guajillo chiles, stemmed and seeded; 1 onion, quartered; 8 garlic cloves, minced; 8 cups chicken broth; 1 tsp dried oregano; 1 tsp cumin; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp lime juice; as needed radishes, thinly sliced; as needed shredded cabbage

A hearty Southwestern stew featuring slow-cooked pork and hominy in a rich chile-spiced broth, served with fresh toppings including radishes, cabbage, and lime.

110 minMediumServes 6380 cal/serving

SouthwesternDinnerStovetopStandard

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Ingredients

3 lbs pork shoulder, cubed
4 cans hominy (canned), drained and rinsed
6 dried guajillo chiles, stemmed and seeded
1 onion, quartered
8 garlic cloves, minced
8 cups chicken broth
1 tsp dried oregano
1 tsp cumin
1 tsp salt
1/2 tsp black pepper
2 tbsp lime juice
as needed radishes, thinly sliced
as needed shredded cabbage

Instructions

1

In a large pot, bring 8 cups chicken broth to a simmer. Add 3 lbs cubed pork shoulder and 1 quartered onion. Simmer for 50-60 minutes until pork reaches an internal temperature of 160-165°F or shreds easily with a fork.
2

While the pork cooks, place 6 stemmed and seeded dried guajillo chiles in a heatproof bowl and cover with hot water. Let soak for 15 minutes.
3

Drain the guajillo chiles and place in a blender with 1 cup of the soaking liquid and 8 minced garlic cloves. Blend until smooth.
4

Strain the chile puree through a fine-mesh sieve into the pot with the cooked pork. Stir well.
5

Add 4 cans drained and rinsed hominy (canned), 1 tsp dried oregano, and 1 tsp cumin to the pot. Simmer uncovered for 30 minutes.
6

Season with 1 tsp salt and 1/2 tsp black pepper. Finish with 2 tbsp lime juice. Serve hot with toppings of as needed thinly sliced radishes, as needed shredded cabbage, 1 quartered onion, and 1 tsp dried oregano.

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Questions

What internal temperature should Posole reach?

For Posole, the target internal temperature is 165 F (about 75 C), given in step 1. A probe thermometer removes the guesswork.

What equipment do I need for Posole?

Beyond a knife and a board, the method uses a blender (step 3) and a fine-mesh sieve (step 4).

What can I use instead of dried chiles in Posole?

The entry for Posole calls for 6 dried guajillo chiles, stemmed and seeded. In its place: Another mild dried chile works, measure for measure. Without any, use a tablespoon of pure ancho or mild chili powder per chile.

How many calories are in Posole?

One serving (the recipe makes 6) is about 380 calories, with 32 g protein, 28 g carbohydrate and 14 g fat, plus 5 g fiber and 1100 mg sodium.

Can I make Posole ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Posole within two hours and eat it within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

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