Mexican Posole
by:
Many, many years ago, a great friend brought this dish over to the house and introduced me to Posole. It was a life changing experience y'all. Years later, another friend helped me create this recipe by sharing her family's recipe and sending authentic red chilis. This is truly a meal created through friendships. I hope this recipe does the dish justice.
ingredients
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serves: 12
3 pounds pork – Slow cooked in the crock pot and cut into bite sized pieces (I used a shoulder)
2 cans Hominy, rinsed
4 oz Chili Pods, seeds & stems removed – Lightly roasted with olive oil until softened and PUREED (If the puree is thick, it can be thinned with some of the stock or water)
8 cups Beef Bouillon or Beef Stock
1 bunch of Cilantro, chopped – Reserve 1/4 cup for garnish
1 large diced Red Onion – Reserve 3 tablespoons for garnish
1 tbsp Oregano
1 tbsp Garlic
1 tbsp Red Pepper Flakes
Salt & Pepper to taste
Additional Garnish:
1/4 cup Diced Radishes
Sliced Jalapeno
1 sliced Avocado
Lime wedges
Diced Tomatoes
Thinly sliced Red Cabbage
Servings Per Recipe: 12
Amount per Serving
Calories: 327
- Total Fat: 17.2 g
- Saturated Fat: 4.3 g
- Trans Fat: 0 g
- Cholesterol: 65.8 mg
- Sodium: 1630.9 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 3.3 g
- Sugars: 2 g
- Protein: 31.4 g
preparation
1. Bring beef stock or water and beef bouillon to a boil. Add chili puree, pork, onion and all spices and herbs. Bring to a simmer and allow to cook for about 20 minutes. Add the hominy. Let cook another 15 minutes. Serve with garnishes in a tostado shell.
Cooks' note:
This is the red chili version of Pozole. There are other versions using tomatillos and green chilis.
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