Recipe courtesy of The Fry Bread House
Posole
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 682
- Total Fat
- 38
- Saturated Fat
- 11
- Carbohydrates
- 35
- Dietary Fiber
- 7
- Sugar
- 8
- Protein
- 51
- Cholesterol
- 144
- Sodium
- 2159
- Total: 3 hr 30 min (includes cooling time)
- Active: 45 min
Ingredients
4 pounds pork loin, cubed
Vegetable oil, for cooking
1 1/2 quarts hominy, rinsed (see Cook's Note)
1 quart dried New Mexico chile pods, stemmed (see Cook's Note)
2 yellow onions, diced
2 ounces chicken bouillon
1 ounce granulated garlic
1 ounce cayenne pepper
1/2 ounce ground black pepper
1 bunch fresh cilantro, rough chopped
1 bundle green onions, rough chopped
Lemon wedges, for serving
Directions
- Sear the cubed pork in just enough oil to coat the bottom of a skillet over medium-high to high heat until fully cooked.
- Cook the hominy in 3 quarts boiling water until soft, about 2 hours. Strain. Meanwhile, boil the chiles in 2 quarts water in a large pot until soft, about 1 hour. Remove the chiles from the liquid and blend them, then return to the water (see Cook's Note). Let cook down for 30 minutes. Strain the liquid into a pot.
- Sauté the onions in vegetable oil in a skillet on medium heat until translucent. Mix in the bouillon, granulated garlic, cayenne and black pepper to make a slurry. Add the cooked hominy and stir to coat. Add the pork and hominy mixture to the pot with the strained chile liquid. Bring to a boil, then lower to simmer. Add the cilantro and green onions, then mix and let cool down for 30 minutes. Serve with lemon wedges.
Cook’s Note
If possible, soak the chile pods and hominy overnight for faster cooking. When possible, use an immersion blender for the chiles.