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Ken's Kickin' Posole

Ken from CA

"This is my version of the classic dish. Part soup, part stew but always comforting. Garnish with lime wedges, sour cream, and grated cheese on top."
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3 h 10 m servings 336 cals
Original recipe yields 12 servings


  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 1103 mg
  • 44%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place the poblano chiles cut-side-down onto the baking sheet.
  2. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the chiles.
  3. Cook and stir the bacon in a large pot over medium heat until it has released its fat and is beginning to crisp, about 5 minutes. Drain the bacon on a paper towel-lined plate, and discard all but 1 tablespoon of bacon grease from the pot. Increase the heat to medium-high, and add the pork loin cubes. Cook, stirring occasionally until browned on all sides, about 5 minutes. Remove the pork from the pot, and reduce the heat to medium. Stir in the onion and garlic; cook and stir until the onion has softened and is beginning to turn brown, about 5 minutes.
  4. Stir the roasted poblano chiles, jalapeno peppers, oregano, cumin, New Mexico chile powder, cloves, salt, and cilantro into the onions; cook for 1 minute. Pour in the chicken stock and enchilada sauce. Stir in the bacon and pork cubes, and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer 1 hour. Stir in the hominy, recover, and continue cooking 1 hour more until the pork is very tender.


  • Cook's Note
  • The fresh chiles can either be roasted under a broiler or on a grill till the skin blisters and blackens, then wrapped in foil. After 10 minutes remove and the skin will peel off.

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Read all reviews 89
  1. 125 Ratings

Most helpful positive review

My boyfriend who considers himself an honorary Mexican and has eaten a LOT of posole in his life said this is the best he's ever had! Now that's a compliment! It had a nice deep smoky flavour, t...

Most helpful critical review

This came out more like soup... I was a little disappointed as the first posole I had was really good and it is roasted in the oven for a few hours. That made the pork very tender and fall apart...

Most helpful
Most positive
Least positive

My boyfriend who considers himself an honorary Mexican and has eaten a LOT of posole in his life said this is the best he's ever had! Now that's a compliment! It had a nice deep smoky flavour, t...

This recipe was awesome!! The thing I did differently was that I used hot instead of mild enchilada sauce, and also I used leftover broth from my freezer (from carne en su jugo). I also cooked ...

I cannot tell you how delicious this recipe is, it deserves 10 stars! If you would like to make a healthier version you can also try it with turkey bacon and beef stew bits, if your store does n...

Hi Ken! Yours is our new favorite posole recipe. The blend of chiles is spot on. I used blsl chicken breast instead of pork loin as this is what I had in the freezer. Condiments: sliced radishes...

AMAZING!!! Made almost as written and this just may be my new favorite soup recipe, definitely makes the top 10 at least! I let it cook on low for 2 hours before adding the hominy, and then an...

This has become a family favorite. I've made a few changes, so the rating reflects that, although I would rate it 4 stars when made as written (which I did the first time I made it. For my tas...

This is one of my favorite Mexican stews. All the ingredients come together with full flavor. I also roasted the jalapenos (about 6), used about half the amount of chicken broth and garnished ...

This was really good although I made some adjustments. I didn't use any bacon, I thought it would take away from the actual flavor. I also left out the cloves, personal preference. I fried the p...

Made this for my family's Sunday supper and everyone LOVED it! I read the recipe wrong so I only had half the amount of hominy needed (bought two 14.5 oz cans) so I threw in a can of black bean...