Entree: United States – New Mexico – Posole (Hearty hominy and pork stew flavored with New Mexican red chile and aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs

Total 2 hrs 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) pork shoulder, cut into 1-inch (2.54 cm) pieces
- 6 cups (1.4 L) low-sodium chicken or pork stock
- 2 (15 oz (425 g)) cans (15 oz (425 g) each) white hominy, drained and rinsed
- 4 dried ancho chiles, stems and seeds removed
- 2 dried guajillo chiles, stems and seeds removed
- 1 medium white onion, chopped (about 8 oz (225 g))
- 4 cloves garlic, minced (about 0.5 oz (15 g))
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (2 g) dried oregano, preferably Mexican oregano
- 1 tsp (2 g) ground cumin
- 2 tsp (10 g) kosher salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) lime juice (optional for brightening)
- Garnishes (no measurement): shredded cabbage or lettuce, thinly sliced radishes, chopped white onion, lime wedges, chopped cilantro, dried oregano, and sliced avocado

Show original ingredient measurements

- 2 lb (900 g) pork shoulder, cut into 1-inch pieces
- 6 cups (1.4 L) low-sodium chicken or pork stock
- 2 (15 oz) cans (425 g each) white hominy, drained and rinsed
- 4 dried ancho chiles, stems and seeds removed
- 2 dried guajillo chiles, stems and seeds removed
- 1 medium white onion, chopped (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 0.5 oz / 15 g)
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (2 g) dried oregano, preferably Mexican oregano
- 1 tsp (2 g) ground cumin
- 2 tsp (10 g) kosher salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) lime juice (optional for brightening)
- Garnishes (no measurement): shredded cabbage or lettuce, thinly sliced radishes, chopped white onion, lime wedges, chopped cilantro, dried oregano, and sliced avocado

Instructions

1. Toast and rehydrate chiles: Heat a dry skillet over medium heat and toast the ancho and guajillo chiles 20–30 seconds per side until fragrant. Transfer to a bowl and cover with hot water; soak 15–20 minutes until soft.
2. Make chile purée: Drain the chiles, reserve 1/2 cup (120 ml) soaking liquid, and blend chiles with 1/2 cup (120 ml) of the reserved stock and a pinch of salt into a smooth purée; set aside.
3. Brown the pork: In a large heavy pot or Dutch oven, heat the vegetable oil over medium-high. Add pork pieces and brown in batches until nicely seared, about 4–5 minutes per batch. Remove and set aside.
4. Sauté aromatics: Reduce heat to medium, add chopped onion and cook 4–5 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
5. Combine and simmer: Return pork to the pot, pour in stock and the chile purée, add dried oregano, cumin, salt, and pepper. Bring to a boil, then reduce to a low simmer, cover partially, and cook 1 to 1 1/2 hours until pork is tender.
6. Add hominy and finish: Stir in drained hominy and simmer an additional 20–30 minutes to meld flavors. Adjust seasoning with salt, pepper, and lime juice if using.
7. Serve: Ladle posole into bowls and present with garnishes—lettuce/cabbage, radishes, onion, cilantro, lime wedges, and oregano—allowing diners to top each bowl to taste.