thepioneerwoman4.0
Posole
This traditional Mexican soup is wonderfully comforting, thanks to slow-cooked pork flavored with hominy, garlic, and chili.
👥 10 Servings⏱️ Prep & Cook: 3h 30m⏳ Prep: 30 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●blender
- ●oven
- ●bowl
- ●measuring cup
- ●microwave
- ●pan
- ●strainer
📝 Preparation Steps
1
Cut the stems off of the chiles. Discard the stems and shake the chiles gently to remove as many seeds as you can.
2
Heat a large Dutch oven over medium heat and add the chiles. Cook, turning occasionally, until the chiles are slightly toasted, about ⏱️ 5 minutes. Place toasted chiles in a blender and set aside.
3
Microwave 4 cups of chicken broth in a bowl or measuring cup until very hot, about ⏱️ 3 minutes. Add the hot broth to the blender with the chiles. Let stand until the chiles are softened, 15 to ⏱️ 20 minutes. Blend until mostly smooth. Set aside.
4
In a small bowl, combine the cumin, salt and pepper. Sprinkle the mixture evenly all over the pork.
5
In the same Dutch oven, heat the vegetable oil over medium-high heat. Cook the pork in batches until browned on all sides, 3 to ⏱️ 5 minutes per batch, being careful to not overcrowd the pan. (You're going for a quick sear here; the pork will cook through later.) Transfer the browned pork to a bowl.
6
Reduce the heat to medium and add the onion, garlic, and oregano to Dutch oven. Cook, stirring occasionally, until softened, 5 to ⏱️ 7 minutes. Add the bay leaves and remaining 4 cups of broth to pan. Increase the heat to medium high and bring to a simmer.
bay leaves2
7
Return the cooked pork to the Dutch oven. Gradually pour the blended chile sauce through a fine mesh strainer into Dutch oven, pressing as needed. Discard the solids in the strainer. Reduce the heat to medium-low; partially cover, and cook at a low simmer, stirring occasionally, until the pork is tender, about ⏱️ 2 hours. Using two forks, break the pork into bite-sized chunks. Add hominy and let simmer ⏱️ 15 minutes more.
8
Serve topped with green cabbage, radishes, queso fresco, diced avocado, and/or cilantro, as desired. Squeeze lime wedges over each bowl, if you like.
Shredded green cabbage, thinly sliced radishes, queso fresco, diced avocado, and cilantro leaves, for toppingLime wedges, for serving
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