posole recipe

This Red Posole Recipe is a comforting Mexican stew filled with shredded pork and hominy in a warm red chile broth. It's easy to make and full of authentic Mexican flavor!

Red Posole Recipe

guajillo chiles, (seeds removed)

ancho chiles, (seeds removed)

arbol

water

coarse sea salt

chili powder

cumin powder

garlic ((about 2 cloves))

chocolate

pork

coarse kosher salt

black pepper

olive oil

chicken broth ((or beef or vegetable broth))

white hominy, (drained and rinsed (about 4 cups))

oregano

In a large bowl, combine the dried chiles and 3 cups of hot water. Cover the bowl with a large plate or aluminum foil, and let the chiles soak for about 5-10 minutes, until softened.

Transfer the softened chiles and the water they soaked in into a large blender. Add the salt, chili powder, cumin powder, minced garlic and Mexican chocolate. Blend until completely smooth.

Make the sauce

Season the pork with salt and black pepper. Heat a large pot or Dutch oven over medium-high heat. Add in the cooking oil and then the pork. Sear on all sides until nicely browned.

Add the red chile sauce and scrape the bottom of the pot with a wooden spoon to loosen all the brown bits.

Sear the pork

Add the chicken broth and stir until the red chile sauce and broth are fully mixed together. Bring the pot to a boil, reduce heat to a low simmer and cover. Cook for 2 to 3 hours, until the pork is fall apart tender.

Shred the pork with a fork or spatula (it should fall apart very easily). Add the hominy and dried oregano. Stir to combine. Bring to a boil and remove from heat. Taste and season with more salt, if necessary.

Serve with toppings such as finely shredded cabbage, cilantro, lime juice, thinly sliced radishes, diced onions, dried oregano and red pepper flakes.

Make the stew

https://content.jwplatform.com/videos/XlUURYZi.mp4

This Red Posole is a comforting Mexican stew filled with shredded pork and hominy in a warm red chile broth.

A flavorful Mexican Stew called Pozole Verde! This version is lightened up with chicken (instead of pork) and is the loveliest vibrant green! Loaded up with veggies, this makes for a healthy, delicious dinner with lots of texture and flavor. Perfect for entertaining!

 Mexican Pozole Verde (Green Pozole ) 

flavorful chicken stock (see notes)

tsp kosher salt

coriander

dried Mexican oregano

cumin

chicken breasts (or use thighs)

——–

tomatillos,

onion, rough chopped

poblano chilies,

jalapeno, seeded and halved (add 1 more for extra spicy)

garlic cloves

——-

whole bunch cilantro, tender stems OK

Cook the chicken

In a large heavy-bottomed pot or dutch oven, bring the chicken stock, salt, coriander, cumin, oregano, epazote, cumin and pepper to a boil. Add the chicken breasts, cover and simmer gently over low heat until they&#8217;re tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat, skim the stock, and return the chicken back to the stock.

Make the Verde Sauce

In a blender, add one cup of water. Add tomatillos, onion, garlic, poblanos and jalapeno garlic. Blend until smooth, scraping down sides if necessary.

In a skillet,  heat the oil and add tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about  10 minutes.  To the blender ( it&#8217;s ok if its not rinsed) ladle in 1 cup of broth from the chicken soup pot, set aside.

Pour the cooked Verde sauce into the chicken soup pot. Add the 3 cups of the hominy (reserving 1 cup) and bring to a gentle simmer over moderate heat.

Add the cilantro and their tender stems  into the blender with the chicken stock, cover tightly with a kitchen towel and blend until smooth. Add the reserved 1 cup of hominy. Blend again until smooth. If you need more liquid to get the blender going, just ladle from the pot.  Add this to the soup.

Taste the soup.  Season with salt, pepper and cook on warm just until heated through -do not boil, or you will lose the lovely color. If soup lacks depth, add more salt and or a couple of chicken bouillon cubes ( or a couple teaspoons of chicken boullion paste or even a splash of soy sauce). The goal here is to get enough depth in the soup to balance out the tartness from the tomatillos and heat from the chilies.

Serve the Posole in bowls, along with sour cream and any or all of the sides, letting people add whatever toppings they want.

Yes i used Pinto Beans, didn't miss the chicken at all

Fabulous recipe. So worth cooking with dried beans and hominy to create the depth in the soup base. I would make this again!  Zack's heirloom corn chips complemented this stew perfectly!

So, so good!! Even my 5 year old loved it.

New Mexican Posole is a delicious and comforting soup loaded with chunks of pork and hominy in a smoky, rich broth. The flavors in this traditional Mexican and Southwest soup are out-of-this world and perfect for a cozy homecooked dinner, whether you are serving it at Christmas time or any night of the year.

New Mexican Posole

hominy

10-12 dried red New Mexico chiles ((about 3-4 ounces))

pork pork

salt

Tablespoons vegetable oil

onion

garlic (minced)

chicken broth

bay leaf

Tablespoons Mexican oregano

cilantro leaves, diced white onion, and lime wedges (for serving)

Add the dried hominy to a large bowl and cover completely with cold water to soak overnight.

Drain hominy and transfer to a large pot. Cover with water and bring to a boil over medium-high heat. Reduce to medium-low and let simmer for 1 hour or just until the kernels have started to pop. Drain and set aside.

Meanwhile, lightly toast the dried chiles in a cast-iron skillet or dutch oven over medium-high heat until fragrant, about 3-4 minutes, turning occasionally. Remove from the skillet and transfer to a cutting board. Use kitchen shears to cut the chiles open and remove and discard the stems and seeds from the chiles. Transfer the chiles to a medium saucepan and cover with 4 cups of water. Heat to a simmer over medium heat, then simmer for 30 minutes. Transfer the softened chili peppers to a blender and blend into a smooth paste by adding as much of the reserved chili water as needed to get a consistency you like. I use about 1 cup of the soaking water from the chiles until it is about the consistency of a chimichurri sauce or thick milkshake. Set aside. This step can be done 1-2 weeks in advance and stored in the fridge or frozen for up to 3 months in the freezer.

Season the pork with the salt and pepper.

Heat the vegetable oil in a large dutch oven or pot over medium-high heat. Working in batches so as not to crowd the pan, sear the seasoned chunks of meat on all sides until nicely browned but not cooked through. Transfer the meat to a plate and set aside.

Add the onion to the same pot and sautee for 3-4 minutes to soften slightly, scraping up any browned bits from the bottom of the pan. Add the garlic and cook for another 30 seconds.

Return the seared pork to the pot along with the hominy and add the chicken broth, water, bay leaf, and oregano. Bring to a simmer, then cover and cook for 2 1/2 hours, adding water if needed, until the meat is fall-apart tender and the hominy has burst. Skim off any fat or foam from the top of the posole as it cooks.

Stir in 1 cup of the chili puree and let the posole continue to simmer for another 15 minutes. Taste and adjust seasoning with additional salt and pepper or more of the chili puree, as needed.

Serve with diced white onion, fresh cilantro leaves, and lime wedges with corn or flour tortillas on the side for dipping into the posole. Some folks also like to serve queso fresco, thinly sliced green cabbage, thinly sliced radishes, sliced avocado, and Mexican crema for adding to the top of their bowls of posole. Personally I prefer to stick with just onion, cilantro, and lime.

Now I have to go buy some hominy. I wasn't planning on making pozole this weekend but now my taste buds are awake. From this Mexican, your recipe is right on. 
Thank you.

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