Smoky Pork Posole
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 470
- Total Fat
- 26 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 45 milligrams
- Sodium
- 1368 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 5 grams
- Protein
- 24 grams
- Sugar
- 4 grams
- Total: 40 min
- Active: 30 min
Ingredients
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
Directions
- 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.
- 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.
- 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.