Description
Smoky Pork Posole is a hearty Mexican stew made with tender shredded pork, hominy, and a rich, smoky chili broth. It’s a comforting, flavorful dish perfect for chilly days and festive gatherings.
Ingredients
Units
Scale
- 2 lbs pork shoulder or pork butt, cut into chunks
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon chili powder
- 6 cups chicken broth
- 2 dried ancho or guajillo chiles, stemmed and seeded
- 1 (25 oz) can hominy, drained and rinsed
- Salt and pepper to taste
- Juice of 1 lime
- Optional toppings: shredded cabbage, sliced radishes, avocado, cilantro, lime wedges, tortilla chips
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the pork chunks on all sides, then remove and set aside.
- In the same pot, sauté the onion until soft, about 5 minutes. Add garlic, cumin, paprika, oregano, and chili powder. Cook for 1 minute.
- Add the dried chiles and chicken broth to the pot. Bring to a boil, then reduce to a simmer for 10 minutes to soften the chiles.
- Transfer the mixture to a blender and blend until smooth. Return to the pot.
- Add the browned pork and hominy to the pot. Cover and simmer on low heat for 2–3 hours, or until the pork is tender and shreds easily.
- Shred the pork in the pot, stir in lime juice, and adjust seasoning with salt and pepper.
- Serve hot with optional toppings like cabbage, radishes, avocado, and lime wedges.
Notes
- Use smoked pork shoulder or add a bit of chipotle for extra smokiness.
- This dish tastes even better the next day after the flavors meld.
- Make it spicier with extra chili powder or a fresh jalapeño.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 3g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg