A rich and hearty stew from Mexico, featuring tender pork and chewy hominy in a savory red chile broth. It's a comforting classic, perfect for gatherings, and best served with fresh garnishes like cabbage, radishes, and lime.
Prep30 min
Cook180 min
Soak30 min
Servings6
Serving size: 1.5 cups
750cal
38gprotein
59gcarbs
Ingredients
2 lb Pork Shoulder (Also known as Boston butt, cut into 1.5-inch cubes)
4 whole Dried Ancho Chiles (Stems and seeds removed)
4 whole Dried Guajillo Chiles (Stems and seeds removed)
1 large White Onion (Divided)
6 cloves Garlic Cloves (Peeled and divided)
2 tbsp Vegetable Oil
6 cups Chicken Broth (Low sodium)
50 oz Canned White Hominy (About two 25-ounce cans, drained and rinsed)
Experience the authentic taste of Tex-Mex with these homemade flour tortillas. Incredibly soft, pliable, and far superior to store-bought versions, they require just a few simple pantry staples. Perfect for tacos, burritos, quesadillas, or simply enjoying warm with butter.
Aromatic, energy-giving bowl of Posole with soft flour tortillas. Perfectly spiced, soul-satisfying comfort food!
This southwest dish is perfect for lunch. With 895.91 calories and 40.55g of protein per serving, it's a nutritious choice for your meal plan.
42gfat
1 tsp Ground Cumin
1.5 tsp Salt (Divided, or to taste)
0.5 tsp Black Pepper (Freshly ground)
2 cups Cabbage (Thinly shredded, for garnish)
6 whole Radishes (Thinly sliced, for garnish)
0.5 cup Cilantro (Freshly chopped, for garnish)
2 whole Limes (Cut into wedges, for serving)
Instructions
1
Prepare the Red Chile Sauce
Heat a dry, heavy skillet over medium heat. Working in batches, toast the dried ancho and guajillo chiles for 30-60 seconds per side until they are fragrant and slightly pliable. Be careful not to burn them, as this will make the sauce bitter.
Place the toasted chiles in a medium bowl and cover with 4 cups of very hot water. Let them soak for 30 minutes to fully soften.
Transfer the soaked chiles to a blender. Add 1 cup of the chile soaking water, half of the large onion (roughly chopped), 4 cloves of garlic, the Mexican oregano, and ground cumin.
Blend on high speed for 2-3 minutes until the mixture is completely smooth. If needed, add another splash of soaking water to help it blend.
Place a fine-mesh sieve over a bowl and pour the chile puree through it. Use a spatula to press the liquid through, leaving the tough skins and seeds behind. Discard the solids. Set the smooth chile sauce aside.
2
Sear the Pork
Pat the pork cubes completely dry with paper towels. Season them generously with 1 teaspoon of salt and the black pepper.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers. Working in batches to avoid overcrowding the pot, sear the pork on all sides until deeply browned, about 5-7 minutes per batch.
Use a slotted spoon to transfer the browned pork to a plate and set aside.
3
Build and Simmer the Stew
Reduce the heat to medium. Add the remaining half of the onion (now finely chopped) to the pot and cook, stirring occasionally, until softened, about 5 minutes.
Add the remaining 2 cloves of garlic (minced) and cook for another minute until fragrant.
Return the seared pork and any accumulated juices to the pot. Pour in the strained red chile sauce and the 6 cups of chicken broth. Stir well to combine.
Increase the heat to bring the stew to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 2.5 hours. The pork should be very tender.
4
Finish and Season
Stir the drained and rinsed hominy into the stew. Continue to simmer, uncovered, for another 30 minutes to allow the hominy to absorb the flavors of the broth.
Taste the posole and adjust the seasoning. Add the remaining 0.5 teaspoon of salt, or more, as needed.
5
Serve with Garnishes
Ladle the hot posole into individual bowls.
Set out small bowls of the garnishes: shredded cabbage, sliced radishes, chopped cilantro, and lime wedges. Allow everyone to top their own bowl as desired.
146cal
3gprotein
20gcarbs
6gfat
Ingredients
2.5 cup All-Purpose Flour (About 300g)
1.5 tsp Baking Powder
1 tsp Salt
0.33 cup Lard (Chilled. For a vegetarian option, use vegetable shortening.)
0.75 cup Warm Water (Approximately 110°F / 43°C)
Instructions
1
Combine Dry Ingredients (2 minutes)
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined.
2
Cut in the Fat (3 minutes)
Add the chilled lard or shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fat into the flour until the mixture resembles coarse, pea-sized crumbs.
3
Form and Knead the Dough (5 minutes)
Create a well in the center of the flour mixture and pour in the warm water. Mix with a fork or your hand until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 3-4 minutes until it becomes smooth, soft, and elastic. Avoid over-kneading.
4
Rest the Dough (30 minutes)
Form the dough into a ball, place it back in the bowl, and cover with a damp kitchen towel or plastic wrap.
Let it rest at room temperature for at least 30 minutes. This crucial step relaxes the gluten, making the tortillas tender and easy to roll.
5
Divide and Roll (10 minutes)
After resting, divide the dough into 12 equal pieces (about 45g each) and roll each piece into a smooth ball.
Keep the dough balls covered with the towel to prevent them from drying out.
On a lightly floured surface, take one ball, flatten it with your palm, and use a rolling pin to roll it into a thin, 8-inch (20 cm) circle. Rotate the dough as you roll to maintain a circular shape.
Stack rolled tortillas with a small piece of parchment paper between each to prevent sticking.
6
Cook the Tortillas (10 minutes)
Heat a dry cast-iron skillet, comal, or non-stick pan over medium-high heat until it is very hot (a drop of water should sizzle and evaporate instantly).
Carefully place one tortilla onto the hot surface. Cook for about 30-45 seconds, until large bubbles begin to form.
Flip the tortilla and cook for another 20-30 seconds on the other side. It should have light golden-brown spots and puff up in places. Do not overcook, or it will become stiff.
7
Keep Warm and Serve
As each tortilla is cooked, immediately transfer it to a tortilla warmer or a plate and cover with a clean kitchen towel.
Stacking them traps the steam, which is essential for keeping them soft and pliable. Serve warm.
