Peruvian Posole With All The Fixings Recipe

Name: Peruvian Posole With All The Fixings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 pound pork shoulder on the bone, with about 1 pound of it being the meat; 3-4 tablespoons grapeseed oil, or other high heat oil (divided); 2 1/4 cups white onion, chopped (divided); 1/2 cup carrots, chopped; 2 teaspoon kosher salt (divided); 11/2 - 2 teaspoons Pimenton de la Vera sweet paprika; 3 garlic cloves, minced; 8 cups chicken broth; 1 cup Negro Modela, or other Mexican beer (or any beer you prefer); 1 29-oz can hominy corn, with the kernels peeled; 2 lb tomatillos, shucked, and washed; 2-3 serrano peppers (or 4 if you like it super-spicy!); 1/4 cup cilantro; 1 cup pumpkin seeds; 1/4 teaspoon ground cumin; 1/4 teaspoon ground coriander; Juice of 1 lime; 11/2 tsp Mexican oregano; Salt to taste; cabbage, shredded; radishes, thinly sliced; Cojita cheese, or other Mexican white cheese, crumbled; White onion, finely chopped; slices of limes

Servings: persons

1.5 pound pork shoulder on the bone, with about 1 pound of it being the meat
3-4 tablespoons grapeseed oil, or other high heat oil (divided)
2 1/4 cups white onion, chopped (divided)
1/2 cup carrots, chopped
2 teaspoon kosher salt (divided)
11/2 - 2 teaspoons Pimenton de la Vera sweet paprika
3 garlic cloves, minced
8 cups chicken broth
1 cup Negro Modela, or other Mexican beer (or any beer you prefer)
1 29-oz can hominy corn, with the kernels peeled
2 lb tomatillos, shucked, and washed
2-3 serrano peppers (or 4 if you like it super-spicy!)
1/4 cup cilantro
1 cup pumpkin seeds
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
Juice of 1 lime
11/2 tsp Mexican oregano
Salt to taste
cabbage, shredded
radishes, thinly sliced
Cojita cheese, or other Mexican white cheese, crumbled
White onion, finely chopped
slices of limes

1
Lightly salt the pork shoulder and bring to room temperature. Dry thorough, re-salt and sprinkle a little pepper on it. Heat 2 tablespoons of olive oil in a heavy bottom pot. When the oil is very hot, add the pork shoulder and thoroughly brown on all sides to a deep brown color. Remove and set aside. Pour off all but 2 tablespoons of oil/fat.
2
Add 2 cups white onion and the carrots to the hot oil/fat with the salt and 1 1/2 teaspoons of the paprika and saute until they begin to soften, about 4-5 minutes. Add the garlic and continue to saute for another minute.
3
Add the pork back into the pot and add the chicken broth and beer and bring to a boil. Skim off any scum that comes to the surface and simmer for about 1 hour.
4
Drain the can of hominy and add the corn to the pot and simmer for another hour until the pork is tender and falls off the bone. Remove the pork and bones and set aside until cool enough to handle. Shred the pork.
5
Heat the oven to 400F and roast the tomatillos and serrano peppers until soft, about 15-20 minutes. Peel and seed as well as possible. You may want to pass the tomatillos through a strainer to remove the skin and seeds if they're difficult to remove. The strainer does not need to be a thin meshed one like a chinois to do the job. Something like a flour sifter mesh works just fine. Put it all in a blender or a food processor and whirl it like crazy. Add 1/4 cup of the remaining white onion, the cilantro and 1 cup of the posole soup broth and process until fairly smooth.
6
Toss the pumpkin seeds in a little olive oil, 1/2 teaspoon paprika, the cumin and coriander and 1 teaspoon salt and toast on the stove in a dry pan until the seeds expand and toast up. Puree in a food process until it begins to look like a paste. Add the tomatillo sauce in stages plus 1 cup of posole broth and process until smooth.
7
Add the pumpkin seed / tomatillo mixture back into the pot with the posole along with the shredded pork, lime juice and Mexican oregano. Simmer for 15 minutes to meld the flavors and add salt to taste.
8
Serve with a variety of fixings: for example, radishes, cabbage, Cojito cheese, finely chopped white onion, and lime slices.

1876

kcal

Calories

Fat

140

Carbs

223

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1.5 pound pork shoulder on the bone, with about 1 pound of it being the meat, 3-4 tablespoons grapeseed oil, or other high heat oil (divided), 2 1/4 cups white onion, chopped (divided), 1/2 cup carrots, chopped, and more.

Yes, Peruvian Posole With All The Fixings falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peruvian Posole With All The Fixings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions