This is my take on the traditional posole dish. Both a soup and a stew, but always warming. Slices of lime, sour cream, and shredded cheese should be added as garnish.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs 30 mins |
| Additional Time: | 20 mins |
| Total Time: | 3 hrs 10 mins |
| Servings: | 12 |
Ingredients
- 2 fresh poblano chile peppers
- 8 ounces bacon, chopped
- 1 tablespoon bacon drippings
- 2 pounds pork loin, cut into 1-inch cubes
- 1 onion, diced
- 10 cloves garlic, minced
- 2 jalapeno peppers, seeded and diced
- 1 teaspoon dried Mexican oregano
- 2 teaspoons ground cumin
- 1 teaspoon New Mexico chile powder
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
- 1 bunch cilantro, chopped
- 8 cups chicken stock
- 1 (14.5 ounce) can mild red enchilada sauce
- 2 (29 ounce) cans white hominy, rinsed and drained
Instructions
- 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 poblano chiles cut-side-down onto the baking sheet.
- Cook under the preheated broiler until skin of peppers has blackened and blistered, about 5 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Once cool, remove skins and discard. Dice chiles.
- Cook and stir bacon in a large pot over medium heat until it has released its fat and is beginning to crisp, about 5 minutes. Drain 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 pork loin cubes. Cook, stirring occasionally until browned on all sides, about 5 minutes. Remove pork from the pot and reduce the heat to medium. Stir in onion and garlic; cook and stir until onion has softened and is beginning to turn brown, about 5 minutes.
- Stir roasted poblano chiles, jalapeño peppers, oregano, cumin, New Mexico chile powder, cloves, salt, and cilantro into onions; cook for 1 minute. Pour in chicken stock and enchilada sauce. Stir in 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 hominy, recover, and continue cooking, 1 hour more until pork is very tender.
- 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.
Nutrition Facts
| Calories | 326 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 5 g |
| Protein | 21 g |
| Saturated Fat | 5 g |
| Sodium | 1101 mg |
| Sugars | 4 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I choose to only use Anaheim peppers, but follow the recipe otherwise except I cook it in my crockpot. My favorite posole.
Granted, I’m a gringa, but I am from Arizona. This posole is absolutely delicious. After I found it, I’ve never tried another posole recipe.
This is the best recipe for posole hands down! My wife is from old Mexico and I cooked this for her birthday, needless to say She went crazy for it and let everyone try it. It was gone way to fast. I usually don’t like posole but this one was superb. Thank you Ken.
Awesome. I discovered I didn’t have poblano Chiles so I subbed in can Walmart diced green chiles, fire roasted and peeled. Which totally saved time fire roasting and peeling. I had fresh mini sweet peppers, yellow and red, which I sautéed with the onions. Holy cow the sweet peppers made it taste delicious. Also, I plopped the whole pork loin into the slow cooker hours ahead of time and cooked it with a can of coke (or root beer) until it just shredded. I left the juice in , it was sweet and good. So all I had to do after 3 hours of cooking loin on high, was add the other ingredients. It was quick and easy and tasted great.
had no peppers so i used canned pepper relish and a can of green enchiladas sauce. Might cut back on the amount of relish. Also, threw in the last of the canned black beans
I cut all ingredients in half and it still was soooo delicious!
My first time having this dish and it was all I had hoped for and more! Savory, spicy, tangy and creamy (thanks to the avocado) this soup was DEE-licous!
My favorite Posole recipe. Instead of canned hominy, I bought dried hominy and cooked it in a separate pot using chicken broth and other seasoning. It takes more time for the Posole to cook. I have made this recipe with canned hominy too, but cooking dried hominy takes the flavor to a different level.
I made this last night as written. It is wonderful.
My hubby grew up in southern New Mexico, and he said it’s the best posole he’s ever eaten. It was especially good with the avocado and radish garnish!
This is the best posole! Everytime I make it, everyone loves jt! Made it at the firehouse this weekend and it was a hit! I follow the recipe to a T and always turns out good!
I loved this recipe!! Things I changed, I used Ortega Chile’s and blackened on bbq. Omitted the jalapeños. And didn’t have clove. It was the perfect amount of spice but my husband thinks it was still to spicy. This soup is one of my favorites! Will definitely make again, the hubby will have to fend for himself when I’m craving this
Excellent, but I didn’t follow the recipe exactly. I skipped all the bacon and I put everything in a crockpot on low for ~ 12 hours (overnight). Topped with radishes, lime, cilantro, and cabbage.
Made it for the first time yesterday for the family. I did have to add a few more things to it though cause I had more meat because I used pork butt instead of pork loin. Pork butt is more flavorful, juicy and the spices soak right into it. I followed this recipe to a T. I added 2 onions another helping of garlic some cayenne pepper and more Mexican chili powder saute them together threw it in the pot with the rest. Otherwise let’s just say this was a hit!! Just enough spice and kick and the family loved it.
i think next time i’ll trim off the fat pieces from the cooked bacon before i add it to the stew. i like the addition of whole peppers. the taste isn’t quite as strong as i would like, i’ll have to find out how to change the spices. I think my wife may like it because it isn’t very spicy.
This is OUTSTANDING! Awesome flavors and on the second run! Thanks!
Made this for friends and family for New Years and it was fantastic!!! Roasting the peppers added great flavor. Followed the recipe exactly with the exception of omitting one jalapeño as I have a toddler and didn’t want to overdue the spice. It had a nice bite of heat, that suited us all.
Great recipe, I added pigs feet and used basic oregano. Everything else was to recipe directions,thanks ken
I made this exactly as written, except I used medium instead of mild red enchilada sauce. The heat was just right…not too mild, not too spicy. Everyone loved it! Have chopped cilantro and shredded cabbage on hand to garnish, and it’s perfect! Note: this recipe makes A LOT, truly serves 12, so consider this if you need to scale.
Holy moly. This recipe absolutely blew the others out of the water. I’m a multigenerational Texan who has frequently traveled to New Mexico, and my brother’s family has lived in southern NM for some time now. In short, I’ve tried more than one recipe/restaurant version. This recipe turned every other on its head, however. Deleting EVERY other recipe immediately. I used beef instead of chicken stock, and the garnish as per usual was a defining part of the recipe. Must haves: avocado chunks, sour cream, and a squeeze of lime. I also added cabbage shreds to the bottom of the bowl, and feel free to add thinly sliced radishes, cilantro, and/or shredded cheese on top. So. Good.
Love, love, love this. The first time I followed the recipe exactly. Since then I increased the poblano to 3 and use a pork roast chopped in 4-5 large pieces. I brown the large pieces and shred when done. This just is easier than cutting the pork into cubes. It didn’t change the flavors. I goofed the last time and only used a 10 oz can of enchilada sauce….be sure to use the larger size in the recipe.