Posole Recipe – Eats Now

Name: Posole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 stemmed seeded dried ancho chiles; 2 1/2 cups unsalted chicken stock; 2 tablespoons olive oil, divided; 2 pounds boneless pork shoulder (Boston butt), cut into 1-inch pieces; 1 teaspoon kosher salt, divided; 2 cups chopped white onion, divided; 6 garlic cloves, minced; 1 1/2 teaspoons dried oregano; 3/4 teaspoon ground coriander; 3/4 teaspoon ground cumin; 1 (14.5-ounce) can unsalted fire-roasted diced tomatoes; 2 (15-ounce) cans white hominy, rinsed and drained; Cooking spray; 3 (6-inch) corn tortillas, halved and cut into 1/4-inch strips; 1 cup thinly sliced radishes; 1/2 cup fresh cilantro leaves

Servings: persons

2 stemmed seeded dried ancho chiles
2 1/2 cups unsalted chicken stock
2 tablespoons olive oil, divided
2 pounds boneless pork shoulder (Boston butt), cut into 1-inch pieces
1 teaspoon kosher salt, divided
2 cups chopped white onion, divided
6 garlic cloves, minced
1 1/2 teaspoons dried oregano
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
1 (14.5-ounce) can unsalted fire-roasted diced tomatoes
2 (15-ounce) cans white hominy, rinsed and drained
Cooking spray
3 (6-inch) corn tortillas, halved and cut into 1/4-inch strips
1 cup thinly sliced radishes
1/2 cup fresh cilantro leaves

1
Heat a small skillet over medium heat. Add chiles to pan; cook 1 minute or until toasted, turning occasionally. Place chiles in a medium bowl; add 3 cups boiling water. Let stand 15 minutes. Drain chiles; discard liquid. Place chiles in a blender. Add stock; blend until smooth. Set aside.
2
Heat a large Dutch oven over medium heat. Add 1 tablespoon oil. Sprinkle pork with 1/2 teaspoon salt. Add half of pork to pan; cook 6 minutes or until browned, turning occasionally. Place browned pork on a plate. Repeat procedure with remaining pork.
3
Add 1 teaspoon oil to pan. Add 1 1/2 cups onion and garlic; cook 3 minutes, stirring occasionally. Add oregano, coriander, and cumin; cook 30 seconds, stirring constantly. Add reserved chile mixture, tomatoes, pork and accumulated juices, and remaining 1/2 teaspoon salt; bring to a simmer. Reduce heat, and cook, partially covered, 1 hour. Stir in hominy; simmer, partially covered, 20 minutes or until pork is tender.
4
Preheat oven to 425u00b0.
5
Coat a baking sheet with cooking spray. Toss tortilla strips with remaining 2 teaspoons oil. Spread strips on prepared baking sheet in a single layer; bake at 425u00b0 for 7 minutes or until strips are browned and crisp.
6
Place 1 cup stew in each of 8 bowls. Top each serving with 2 tablespoons radish and 1 tablespoon cilantro. Top servings with remaining onion and tortilla strips.
7
Brooklyn Brown Ale ABV 6%
8
Born in Brooklyn, this American brown ale's roasted malt flavor is the perfect complement for posole's savory browned pork. Its mild hoppiness dances with the lively flavors of radish and cilantro, and its subtle hints of stone fruit and chocolate add a degree of warmth to this quintessential Mexican comfort food.

1219

kcal

Calories

Fat

Carbs

121

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 16 ingredients. The key ingredients include: 2 stemmed seeded dried ancho chiles, 2 1/2 cups unsalted chicken stock, 2 tablespoons olive oil, divided, 2 pounds boneless pork shoulder (Boston butt), cut into 1-inch pieces, and more.

Yes, Posole falls under the Meat & Poultry 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!

Posole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions