Posole Recipe
Posole Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This spicy stew-like soup is traditionally served in New Mexico at holiday time to celebrate life's blessings, but it's good any time of year.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + standing Cook: 65 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + standing Cook: 65 min.

Ingredients

  • 4 dried ancho chilies
  • 4 dried guajillo or pasilla chilies
  • 2 tablespoons canola oil, divided
  • 1-1/2 cups boiling water
  • 2 pounds boneless pork, cut into 1-inch cubes
  • 1/2 cup chopped onion
  • 4 garlic cloves, minced
  • 3 cups chicken broth
  • 2 cans (29 ounces each) hominy, rinsed and drained
  • 1-1/2 teaspoons dried Mexican oregano
  • 1 teaspoon salt
  • Optional toppings: lime wedges, sliced radishes, diced avocado and chopped onion

Directions

In a Dutch oven, saute chilies in 1 tablespoon oil for 1-2 minutes or until heated through, pressing with a spatula (do not brown). Using a slotted spoon, transfer chilies tn a bowl; add boiling water. Soak for 20 minutes or until softened; remove stems and seeds, reserving water.
In the Dutch oven, brown pork in remaining oil in batches, sauteing onion and garlic with the last batch of pork. Return pork to pan and add broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender.
Transfer chilies and soaking liquid to a blender; cover and process until smooth. Strain through a fine strainer, reserving pulp and discarding skins. Add pulp to pork mixture. Stir in the hominy, oregano and salt. Cover and simmer for 20 minutes. Serve with toppings of your choice. Yield: 8 servings (2-1/2 quarts).
Editor's Note: When handling chilies, disposable gloves are recommended. Avoid touching your face.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Posole in Taste of Home Clip Strip 2005

Nutritional Facts

1-1/4 cups: 333 calories, 11g fat (3g saturated fat), 68mg cholesterol, 1588mg sodium, 29g carbohydrate (1g sugars, 8g fiber), 27g protein.

  • 4 dried ancho chilies
  • 4 dried guajillo or pasilla chilies
  • 2 tablespoons canola oil, divided
  • 1-1/2 cups boiling water
  • 2 pounds boneless pork, cut into 1-inch cubes
  • 1/2 cup chopped onion
  • 4 garlic cloves, minced
  • 3 cups chicken broth
  • 2 cans (29 ounces each) hominy, rinsed and drained
  • 1-1/2 teaspoons dried Mexican oregano
  • 1 teaspoon salt
  • Optional toppings: lime wedges, sliced radishes, diced avocado and chopped onion
  1. In a Dutch oven, saute chilies in 1 tablespoon oil for 1-2 minutes or until heated through, pressing with a spatula (do not brown). Using a slotted spoon, transfer chilies tn a bowl; add boiling water. Soak for 20 minutes or until softened; remove stems and seeds, reserving water.
  2. In the Dutch oven, brown pork in remaining oil in batches, sauteing onion and garlic with the last batch of pork. Return pork to pan and add broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender.
  3. Transfer chilies and soaking liquid to a blender; cover and process until smooth. Strain through a fine strainer, reserving pulp and discarding skins. Add pulp to pork mixture. Stir in the hominy, oregano and salt. Cover and simmer for 20 minutes. Serve with toppings of your choice. Yield: 8 servings (2-1/2 quarts).
Editor's Note: When handling chilies, disposable gloves are recommended. Avoid touching your face.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Posole in Taste of Home Clip Strip 2005

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPosole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review