Posole Recipe

Posole recipe, or “pozole,” is a comforting Mexican dish rich in flavor and tradition. It’s a vibrant soup or stew made with hominy, tender meat, and a variety of zesty toppings like radishes, cilantro, and lime. This recipe is perfect for family dinners, celebrations, or simply warming up on a chilly evening. Easy to customize and deeply satisfying, posole is a must-try dish for anyone exploring Mexican cuisine.

A Brief History of Posole Recipe:

Posole has deep roots in Mexican culture, dating back to pre-Columbian times. Originally, it was a sacred dish made by the Aztecs and other indigenous people for special occasions. The primary ingredient, hominy, was considered sacred and often paired with pork or chicken. Over centuries, posole evolved into a beloved comfort food with regional variations, from red (rojo) posole in the north to green (verde) posole in the south.

Posole Recipe

Pinklady

Posole has deep roots in Mexican culture, dating back to pre-Columbian times. Originally, it was a sacred dish made by the Aztecs and other indigenous people for special occasions. The primary ingredient, hominy, was considered sacred and often paired with pork or chicken

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Course Main Course

Cuisine Mexican

Servings 6

Calories 350 kcal

Equipment

• Large stockpot or Dutch oven
• Cutting board and knife
• Blender or food processor (for the chiles)
• Ladle

Ingredients

  

For the Posole:

• 1 pound of pork shoulder or chicken thighs (boneless)
• 1 tablespoon of vegetable oil
• 1 onion, diced
• 4 garlic cloves, minced
• 6 cups of chicken or vegetable broth
• 2 teaspoons of ground cumin
• 1 teaspoon of oregano
• 2 cups of hominy (canned, drained, and rinsed)
• 2 dried guajillo or ancho chiles (rehydrated and blended)
• 1 teaspoon of smoked paprika (optional)
• Salt and pepper to taste

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Toppings (Optional):

• Sliced radishes
• Shredded cabbage
• Chopped cilantro
• Diced avocado
• Lime wedges
• Tortilla chips

Instructions

 

• Prep the Chiles:

  Remove the stems and seeds from the dried chiles. Soak them in hot water for 10 minutes until softened. Blend them with a splash of the soaking water to create a smooth paste. Set aside.
• Sear the Meat:

  Heat the vegetable oil in a large pot over medium heat. Add the pork shoulder or chicken and sear for 2–3 minutes on each side until browned. Remove and set aside.
• Sauté Aromatics:

  In the same pot, add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
• Build the Base:

  Stir in the chile paste, ground cumin, oregano, and smoked paprika. Let the spices bloom for a minute before adding the broth.
• Cook the Meat:

  Return the seared meat to the pot, bring it to a boil, then reduce the heat to a simmer. Cover and let it cook for about 1 hour, or until the meat is tender and easy to shred.
• Add Hominy:

  Stir in the hominy and let it simmer uncovered for 20–30 minutes to absorb the flavors.
• Shred the Meat:

  Remove the meat from the pot, shred it using two forks, and return it to the pot.
• Season to Taste:

  Adjust the salt, pepper, and other seasonings as needed.
• Serve and Garnish:

  Ladle the posole into bowls and add your favorite toppings. Squeeze fresh lime juice over the top for extra zest.

Video

Keyword Posole Recipe

Similar Recipes to Explore:

Chicken Tortilla Soup: A lighter, broth-based soup with crunchy tortilla strips and avocado.
Menudo: Another Mexican classic featuring beef tripe and hominy.
Chili Con Carne: A hearty stew with beans, ground beef, and spices.
Green Chile Stew: Made with pork and Hatch green chiles for a tangy kick.
Caldo de Pollo: A comforting chicken soup with vegetables and rice.

Frequently Asked Questions (FAQs) About Posole Recipe:

1. Can I make posole vegetarian?

Yes! Replace the meat with mushrooms or jackfruit and use vegetable broth.

2. What is hominy?

Hominy is dried corn kernels treated with an alkali solution, giving them a chewy texture and distinct flavor.

3. Can I use canned hominy?

Absolutely! It’s convenient and works perfectly in this recipe.

4. Can I make posole in advance?

Yes, posole tastes even better the next day as the flavors deepen.

5. What’s the difference between red and green posole?

Red posole uses red chiles, while green posole incorporates green chiles and tomatillos.

6. Can I freeze posole?

Yes, it freezes well for up to 3 months. Store in airtight containers and reheat gently.

7. How spicy is posole?

It’s mildly spicy, but you can adjust the heat level by using more or fewer chiles.

8. What’s a good substitute for guajillo chiles?

Ancho chiles or chipotle peppers can work as substitutes.

9. Do I need to use fresh toppings?

While optional, toppings like radishes, lime, and cilantro enhance the dish’s flavors and textures.

10. Can I make posole in a slow cooker?

Yes, cook on low for 6–8 hours or high for 4–5 hours. Add the hominy in the last hour.

Conclusion:

Posole is more than just a meal—it’s a celebration of tradition, flavor, and comfort. This recipe brings the vibrant essence of Mexico to your kitchen in a way that’s simple to follow and rewarding to make. Whether you’re hosting a festive gathering or enjoying a quiet night at home, posole is a dish that warms the heart and soul.

YouTube Video Credits:
Cooking Con Claudia