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posole recipe

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
Cook Time 2 hours
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

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