Smoky Pork Posole

Researchers believe that capsaicin, the compound that gives peppers kick, has anti-inflammatory properties.
  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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3 dried guajillo chile peppers, stemmed and seeded

4 cups low-sodium chicken broth

2 tablespoons vegetable oil

2 10-ounce bone-in smoked pork chops, diced (bones reserved)

1 white onion, diced, plus more for topping

5 cloves garlic, chopped

1 bay leaf

1 tablespoon dried oregano (preferably Mexican)

1 teaspoon ground cumin

2 15-ounce cans white hominy, drained and rinsed

Kosher salt and freshly ground pepper

Sliced radishes and fresh cilantro, for topping

Lime wedges, for serving


  1. Heat a medium saucepan over high heat until very hot, about 1 minute. Add the chiles and cook, pressing them down with a spatula, until browned in spots, about 1 minute. Add 1 cup chicken broth and bring to a boil. Remove from the heat and set aside.
  2. Heat the vegetable oil in a large pot or Dutch oven over high heat. Add the pork chop bones and cook, turning, until lightly browned on both sides, about 2 minutes. Add the onion, garlic and bay leaf and cook, stirring, until the onion is softened, about 2 minutes. Stir in the oregano and cumin and cook 30 seconds. Add the remaining 3 cups chicken broth and the hominy. Cover and bring to a simmer.
  3. Puree the chile-broth mixture in a blender until smooth; add to the pot. Continue to simmer, uncovered, 10 minutes. Discard the pork bones and bay leaf. Add the diced pork and cook until warmed through, about 5 minutes. Season with salt and pepper. Top each serving with diced onion, sliced radishes and cilantro. Serve with lime wedges.

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