Try this thick and hearty red posole recipe, the Mexican soup that's perfect for a one-dish meal.
There are three main versions of this hominy stew, each representing a color of the Mexican flag. Red posole, like this version, is made from dried chiles; our stew features ancho chiles. The green version is made from fresh chiles, and white posole has no chiles.
4 ancho chiles, stemmed and seeded
2 cups boiling water
1 tablespoon cumin seeds
1 tablespoon peanut oil
1 1/2 pounds boneless pork loin, trimmed and cut into (1/2-inch) pieces
1 1/2 cups chopped onion
4 garlic cloves, minced
4 cups fat-free, less-sodium chicken broth
2 tablespoons sugar
3/4 teaspoon salt
2 (15.5-ounce) cans white hominy, undrained
6 tablespoons sliced radishes
6 tablespoons chopped green onions
6 tablespoons minced fresh cilantro
6 lime slices
How to Make It
Heat a cast-iron skillet over high heat. Place chiles in pan; flatten with a spatula. Cook 10 seconds on each side or until blackened. Combine toasted chiles and 2 cups boiling water in a bowl; let stand 10 minutes or until soft. Place chile mixture in a blender or food processor; process until smooth.
Cook cumin seeds in a large Dutch oven over medium heat for 1 minute or until toasted and fragrant. Place in a spice or coffee grinder; process until finely ground.
Heat oil in Dutch oven over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Remove pork from pan. Reduce heat to medium. Add onion and garlic to pan; cook 8 minutes or until onion is browned, stirring frequently. Stir in pork, pureed chiles, toasted ground cumin, broth, sugar, salt, and hominy; bring to a simmer. Cook 30 minutes or until pork is tender. Spoon 1 2/3 cups posole into each of 6 bowls; top each serving with 1 tablespoon radishes, 1 tablespoon green onions, and 1 tablespoon cilantro. Serve with lime slices.
This is the simplest posole recipe I found and it came out every bit as good as the pork posole I enjoyed with friends many years ago. As others mentioned, I put a slightly different twist on it by using roasted poblano peppers and roasting the garlic. This is going to be one of our regular "entertaining" dishes since it's so easy to prepare, tastes better the next day and when served with freshly toasted soft tortillas along with the garnishes, it's just heaven. So good, just plain delish!
This recipe was mildly spicy and delicious. I made the green chili version instead of the red by using a fresh poblano pepper blackened under the broiler. I rubbed off the skin and pureed in the food processor with a little chicken broth. The crunch of the sliced radishes was very pleasing in this soup.
I doubled the cumin and added another chile because CL recipes often aren't spicy enough for our tastes--also added about 1/2 cup diced tomatoes that needed using. The flavor is very good, but I missed the mellow notes of a green chile posole, and found it much improved by sauteeing a yellow bell pepper and adding it in. I like the warmer taste of yellow hominy better than the white called for in the recipe too. Otherwise, a fine dish. Condiments are mandatory, and add a squirt of lime.