"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." — Ken from CA
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fresh poblano chile peppers
pork loin, cut into 1-inch cubes
jalapeno peppers, seeded and diced
dried Mexican oregano
New Mexico chile powder
1 (14.5 ounce) can
mild red enchilada sauce
2 (29 ounce) cans
white hominy, rinsed and drained
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, tender meat, lotsa yummy hominy, just a little background of spicy, and a good broth-to-goodies ratio. Some notes: It did take me about an hour or more to get to the first simmer, although I was going at a leisurely pace. I subbed 1/8 tsp allspice because I was out of cloves, and used whole cumin seeds crushed with my mortar & pestal. I topped it with fresh lime, cilantro, shredded mexican blend cheese, extra crushed Mexican oregano, chunks of avocado, and homemade tortilla strips with cumin & corriander. I wish I had cabbage though. I think the crushed oregano really put it over the top. IMO it didn't need the cheese. Thank you so much for this awesome recipe I can't wait to eat the leftovers today!
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 yummy. This isn't as much... and the red enchilada sauce threw me off...
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 the pork roast whole and shredded it after it was cooked. I also served mine with cabbage, onion, raddish, limes, tostadas and hotsauce. Thanks for sharing this recipe.
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 not carry poblanos use canned green chiles. But let me be perfectly clear when I say this recipe is fantastic as is! I am mexican american and this tastes exactly like what I grew up with, the flavors are perfecto!!!
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, shredded cabbage, sliced scallions, sour cream and lime wedges. Fabulous! Thank you for sharing.
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 another hour on med-low and the pork was melt-in-your-mouth-fall-aparty!!! Next time I'll cut the recipe in half though cause it makes a VAT, I froze half but it won't be in there long =) Seved it with sliced radishes, avocado, sour cream, a lime wedge and fresh fried tortilla strips. I know some people like cabbage in Posole, but I prefer it without... Heck, some people put pig's feet in there too but I won't be making that addition either! I just LOVE this recipe, and it is authentic enough for this Gringa =)
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 taste, the hominy has a good "bite" but no flavor. So now I add 2 14.5oz. cans of white hominy and 2 14.5oz cans of sweet corn. I don't like to mess with all of those peppers on a normal weeknight, so I substitute 1/2 cup of salsa verde for both types of peppers. I also use this recipe when I have leftover pork tenderloin to use up, so I can skip that part of step 3, and just add the leftover pork with the stock. I think that I would like to try adding one more can of enchilada sauce in place of one cup of stock; I think the enchilada sauce kind of gets "lost" in all that broth, so I'm going to give that a try the next time I make this. We serve it with tortilla strips, shredded mild cheddar and sliced avocado. Love it!
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 with sour cream and fresh avocado. Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Ken's Kickin' Posole
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 142
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