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posole

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Posole

If you've never heard of this mildly spicy Mexican soup, get ready to meet your new favorite dinner. It's packed with chunks of slow-cooked pork flavored with smoky cumin and loads of dried chiles—perfect for a cold day!

Ingredients

  • 3 oz. dried guajillo or ancho chiles
  • 8 c.  reduced-sodium chicken broth, divided
  • 1 Tbsp. cumin
  • 1 Tbsp. salt
  • 1 tsp. ground black pepper
  • 3 lb. pork shoulder, cut into 2" pieces
  • 3 Tbsp. vegetable oil
  • 1 yellow onion, chopped
  • 6 garlic cloves, chopped
  • 2 tsp. dried oregano
  • 2 bay leaves
  • 3 15-oz. cans white or yellow hominy, rinsed and drained
  • Shredded green cabbage, thinly sliced radishes, queso fresco, diced avocado, and cilantro leaves, for topping
  • Lime wedges, for serving

Direction

  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.
  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.