Red Chile Pork Posole Recipe
Normally, this Mexican-inspired soup has a longer cook time and simmers over low heat. But thanks to canned hominy, which is at the heart of this recipe, this dish comes together quickly and easily. Posole is a common Mexican hominy-based soup made from dried corn that has been soaked in a solution of lye, slaked lime, or wood ash— a process called nixtamalization, which makes the corn more nutritious and shelf stable. The deep red broth is made with dried ancho chile peppers and tomatoes. Aromatic ingredients like onion, garlic, oregano, cilantro, and ground cumin round out the delicious broth, with the ancho chile peppers delivering the heat and smoky flavor. When done, ladle soup into bowls and top with garnishes, such as thinly sliced cabbage, chopped white onion, lime wedges, sliced radishes, and chopped avocado. This recipe is inspired by Chef Lou Lambert of Lamberts Downtown Barbecue in Austin, Texas.
- 3 dried ancho chile peppers (about 1 1/4 oz.), seeded and coarsely chopped
- 1 plum tomato, coarsely chopped
- 1 cup chicken broth
- 1/2 cup coarsely chopped yellow onion
- 1 tablespoon apple cider vinegar
- 2 garlic cloves
- 1 tablespoon ground cumin
- 2 pounds boneless pork shoulder roast (Boston butt), trimmed and cut into 1-inch cubes
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 6 garlic cloves, minced
- 1/4 cup coarsely chopped fresh cilantro
- 1 teaspoon sugar
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 3 bay leaves
- 1 (28-oz.) can diced tomatoes, drained
- 1 (32-oz.) container chicken broth
- 2 (15-oz.) cans white hominy, drained and rinsed
- Toppings: thinly sliced cabbage, chopped white onion, lime wedges, sliced radishes, chopped avocado
How to Make
Bring ancho chile peppers, next 6 ingredients, and a pinch of salt and pepper to a simmer in a small saucepan; cook 2 minutes. Cover, remove from heat, and let stand 15 minutes.
Process ancho chile pepper mixture in a blender until smooth, stopping to scrape down sides as needed; set aside.
Sprinkle pork with kosher salt and freshly ground black pepper. Sauté pork in hot oil in a large Dutch oven over medium-high, stirring constantly, 6 minutes or until browned. Add onion, and sauté 3 minutes or until tender. Add garlic, and cook 1 minute or until garlic just begins to brown.
Stir in the ancho chile puree, chopped cilantro, and next 4 ingredients. Cook, stirring often, 2 minutes. Add tomatoes, broth, and hominy. Bring to a boil; reduce heat to low and simmer, uncovered, stirring occasionally, 1 hour. Partially cover, and simmer 30 to 45 minutes or until pork is tender and mixture is slightly thickened. Remove and discard bay leaves. Serve with desired toppings.