Smoky Pork Posole
This traditional Mexican soup combines tender pork, hominy, and smoky, spicy flavors for a comforting and satisfying meal. Serve it with fresh toppings for a vibrant and customizable dish.
Ingredients
For the Soup:
- 2 lbs (900 g) pork shoulder or butt, trimmed and cut into 2-inch chunks
- 1 tbsp olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 tbsp smoked paprika
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 6 cups (1.4 L) chicken or pork broth
- 1 can (15 oz/425 g) hominy, drained and rinsed
- 1-2 dried ancho or guajillo chilies (seeded and rehydrated in hot water)
- 1 can (14 oz/400 g) fire-roasted diced tomatoes
- Salt and black pepper to taste
For Garnishes:
- Shredded cabbage or lettuce
- Sliced radishes
- Diced avocado
- Fresh cilantro
- Lime wedges
- Tortilla chips or tostadas
Instructions
- Sear the Pork:
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Season the pork chunks with salt and pepper, then sear them in batches until browned on all sides. Remove and set aside.
- Sauté Aromatics:
- In the same pot, add the onion and cook until softened, about 5 minutes. Add the garlic, smoked paprika, chili powder, cumin, and oregano. Cook for 1-2 minutes until fragrant.
- Blend the Chilies:
- Blend the rehydrated chilies with a little of their soaking water until smooth. Strain the mixture if desired for a smoother texture.
- Build the Soup:
- Return the pork to the pot. Add the broth, chili puree, fire-roasted tomatoes, and hominy. Stir to combine.
- Simmer:
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 2-2.5 hours, or until the pork is tender and easily shredded.
- Shred the Pork:
- Remove the pork chunks from the pot and shred them with two forks. Return the shredded pork to the soup. Adjust seasoning with salt and pepper if needed.
- Serve:
- Ladle the posole into bowls and top with your choice of garnishes. Serve with lime wedges for an extra burst of flavor.
Tips
- Smoky Flavor: Add a few teaspoons of chipotle in adobo sauce for even more smoky heat.
- Make Ahead: Posole tastes even better the next day as the flavors meld. Refrigerate or freeze leftovers for easy meals.
- Hominy Substitute: If you can’t find hominy, try canned corn kernels, though the texture will differ slightly.
Enjoy your warm, hearty bowl of Smoky Pork Posole! 🥣🌶️
