A hearty and soulful stew from Mexico, featuring tender pork and chewy hominy in a rich, smoky red chile broth. It's a celebratory dish, perfect for gatherings, and comes alive with fresh garnishes like cabbage, radishes, and lime.
Prep30 min
Cook150 min
Soak30 min
Servings6
Serving size: 1 serving
792cal
38gprotein
62gcarbs
Ingredients
2 lb pork shoulder (cut into 2-inch cubes)
50 oz canned hominy (drained and rinsed)
4 pcs dried ancho chiles (stems and seeds removed)
4 pcs dried guajillo chiles (stems and seeds removed)
Tender-crisp cabbage sautéed with smoky bacon and sweet onions in one skillet. This classic Southern side dish is incredibly flavorful, easy to make, and ready in under 30 minutes. A true comfort food staple.
Roasting transforms sharp, peppery radishes into a mellow, slightly sweet, and tender side dish. This simple recipe is a fantastic low-carb alternative to roasted potatoes and comes together in under 30 minutes, making it perfect for a quick weeknight vegetable.
A quintessential American dessert with a perfect balance of tart and sweet. This pie features a buttery graham cracker crust, a silky, tangy filling made with real Key lime juice, and a fluffy whipped cream topping.
Crispy, golden, and perfectly salted homemade tortilla chips, fried to perfection. So much better than store-bought and ready in just 15 minutes. The ultimate snack for salsa, guacamole, or queso!
About Posole Rojo, Fried Cabbage with Bacon, Roasted Radishes, Key Lime Pie and Tortilla Chips
Soul-satisfying Posole Rojo, packed with protein, served with tangy lime and crispy chips!
This southwest dish is perfect for dinner. With 2121.65 calories and 65.44g of protein per serving, it's a nutritious choice for your meal plan.
45gfat
1 tsp ground cumin
1.5 tsp salt (divided, plus more to taste)
0.5 tsp black pepper (freshly ground)
2 tbsp vegetable oil
2 cup green cabbage (finely shredded, for garnish)
1 cup radishes (thinly sliced, for garnish)
0.5 cup cilantro (freshly chopped, for garnish)
2 pcs limes (cut into wedges, for serving)
6 pcs tostadas (for serving)
Instructions
1
Sear and Simmer the Pork
Pat the pork cubes dry and season with 1 tsp salt and the black pepper.
Heat oil in a large Dutch oven over medium-high heat. Sear the pork in batches until browned on all sides, about 8-10 minutes per batch. Do not overcrowd the pot.
Return all pork to the pot. Add half of the chopped onion and 4 whole garlic cloves. Sauté for 2-3 minutes until fragrant.
Pour in 4 cups of chicken broth, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to low, cover, and simmer for 2 to 2.5 hours, until the pork is fall-apart tender.
Remove the tender pork to a bowl. Once cool enough to handle, shred it with two forks. Reserve the cooking liquid in the pot.
2
Prepare the Red Chile Sauce
While the pork simmers, toast the dried chiles in a dry skillet over medium heat for 30-60 seconds per side until fragrant and slightly pliable. Be careful not to burn them, or the sauce will be bitter.
Place the toasted chiles in a heatproof bowl and cover with 4 cups of hot water. Let them soak for 30 minutes to rehydrate.
Transfer the softened chiles, 2 cups of their soaking liquid, the remaining 4 cloves of garlic, Mexican oregano, and ground cumin to a blender. Blend on high until completely smooth.
Set a fine-mesh sieve over a bowl and pour the chile puree through it. Use a spatula to press all the liquid through, leaving the tough skins and seeds behind. Discard the solids. This step is crucial for a silky broth.
3
Combine and Finish the Posole
Pour the strained red chile sauce into the pot containing the reserved pork cooking liquid. Stir well to combine.
Add the shredded pork, rinsed hominy, and the remaining 2 cups of chicken broth to the pot.
Bring the stew to a simmer over medium heat. Cook, uncovered, for at least 30-45 minutes to allow the flavors to meld together.
Taste the posole and season with the remaining 0.5 tsp of salt, or more as needed.
4
Serve with Garnishes
Ladle the hot posole into bowls.
Serve immediately, allowing everyone to top their bowl with shredded cabbage, sliced radishes, chopped onion, cilantro, and a squeeze of fresh lime juice.
Enjoy with crispy tostadas on the side for dipping.
449cal
14gprotein
12gcarbs
38gfat
Ingredients
8 slices Thick-Cut Bacon (chopped into 1-inch pieces)
1 medium head Green Cabbage (about 2 lbs, cored and roughly chopped)
1 medium Yellow Onion (thinly sliced)
3 cloves Garlic (minced)
1 tbsp Apple Cider Vinegar
0.5 tsp Salt (or to taste)
0.5 tsp Black Pepper (freshly ground)
0.25 tsp Red Pepper Flakes (optional, for a little heat)
Instructions
1
Render the Bacon
Place the chopped bacon in a large, cold skillet or Dutch oven. Turn the heat to medium.
Cook, stirring occasionally, for 6-8 minutes, or until the bacon is crispy and the fat has fully rendered.
Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate. Leave about 2 tablespoons of the rendered bacon fat in the skillet and discard the rest.
2
Sauté the Aromatics
Add the sliced yellow onion to the hot bacon fat in the skillet.
Sauté for 3-4 minutes, stirring frequently, until the onion has softened and become translucent.
Stir in the minced garlic and optional red pepper flakes. Cook for another minute until fragrant, being careful not to burn the garlic.
3
Cook the Cabbage
Add all of the chopped cabbage to the skillet. It will look very full, but it will cook down significantly.
Season with salt and black pepper, then toss everything together to coat the cabbage in the seasoned bacon fat.
Cover the skillet and cook for 5 minutes. This allows the cabbage to steam and wilt.
Uncover and continue to cook for another 3-5 minutes, stirring occasionally, until the cabbage reaches your desired tenderness. Aim for tender-crisp, not mushy.
4
Finish and Serve
Pour the apple cider vinegar into the skillet. Stir and scrape up any browned bits from the bottom of the pan.
Return the cooked bacon to the skillet and toss to combine everything.
Taste and adjust the seasoning with more salt or pepper if needed. Serve immediately.
2 lb radishes (about 2 bunches, trimmed and halved or quartered)
2 tbsp olive oil
0.75 tsp salt (or to taste)
0.5 tsp black pepper (freshly ground)
0.5 tsp garlic powder
0.5 tsp dried thyme
2 tbsp fresh parsley (chopped, for garnish)
1 tbsp lemon juice (freshly squeezed, optional for serving)
Instructions
1
Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
2
Wash the radishes thoroughly under cold water. Trim off the green tops and the thin root ends. Pat them completely dry with a paper towel. Cut smaller radishes in half and larger ones into quarters to ensure they are all roughly the same size for even cooking.
3
In a large mixing bowl, combine the prepared radishes, olive oil, salt, black pepper, garlic powder, and dried thyme. Toss well until every radish is evenly coated with the oil and seasonings.
4
Spread the seasoned radishes in a single, even layer on the prepared baking sheet. Avoid overcrowding the pan, as this will cause them to steam instead of roast; use two baking sheets if necessary.
5
Roast for 20-25 minutes, flipping them halfway through (around the 10-12 minute mark). The radishes are done when they are tender when pierced with a fork and have developed golden-brown, caramelized edges.
6
Remove the baking sheet from the oven. Transfer the roasted radishes to a serving dish. Garnish with fresh chopped parsley and a squeeze of fresh lemon juice, if desired. Serve immediately while warm.
1.5 cup graham cracker crumbs (from about 10-12 full sheets)
0.25 cup granulated sugar
6 tbsp unsalted butter (melted)
4 pcs large egg yolks (save whites for meringue if desired)
14 oz sweetened condensed milk (one can)
0.67 cup key lime juice (freshly squeezed is highly recommended)
1 tbsp key lime zest (finely grated)
1 cup heavy whipping cream (chilled)
2 tbsp powdered sugar (sifted)
0.5 tsp vanilla extract
1 pcs lime wheels (for garnish, optional)
Instructions
1
Prepare the Crust
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir with a fork until the mixture resembles wet sand.
Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to get a compact, even layer.
Bake the crust for 10 minutes. Remove from the oven and let it cool completely on a wire rack before adding the filling.
2
Make the Filling
In a large bowl, whisk the egg yolks for about 2 minutes until they become pale and slightly thickened.
Gradually whisk in the sweetened condensed milk until the mixture is smooth and fully combined.
Add the Key lime juice and zest. Whisk until just combined and the mixture has thickened slightly. Do not overmix.
3
Bake the Pie
Pour the filling into the completely cooled graham cracker crust and spread evenly.
12 pcs Corn Tortillas (6-inch size, preferably a day old)
2 cup Vegetable Oil (for frying, or other neutral high-smoke point oil)
1 tsp Fine Sea Salt (or to taste)
Instructions
1
Prepare the Tortillas
Stack the corn tortillas on a cutting board.
Using a sharp knife or a pizza cutter, slice the entire stack into 6 equal wedges, as if you were cutting a pizza. This should take about 2 minutes.
2
Heat the Frying Oil
Pour the vegetable oil into a heavy-bottomed pot, Dutch oven, or deep skillet to a depth of about 1-2 inches.
Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a cooking thermometer for accuracy.
If you don't have a thermometer, test the oil by dipping the corner of a tortilla wedge into it. The oil should bubble vigorously and immediately. This step will take about 5 minutes.
3
Fry the Chips in Batches
Carefully add a single layer of tortilla wedges to the hot oil, being careful not to overcrowd the pan.
Fry for 60-90 seconds per side, using tongs to flip them once. They are done when they are light golden brown and crispy.
The bubbling will subside as the moisture cooks out. Watch them closely as they can go from golden to burnt very quickly.
4
Drain and Season
Using a spider strainer or slotted spoon, promptly remove the fried chips from the oil.
Allow excess oil to drip back into the pot, then transfer the chips to a wire rack or a plate lined with paper towels.
Immediately sprinkle the hot chips generously with fine sea salt. The residual oil helps the salt adhere perfectly.
5
Repeat and Serve
Continue frying the remaining tortilla wedges in batches, ensuring the oil returns to 350°F (175°C) between each batch.
Let the chips cool for a few minutes before serving. They will continue to crisp up as they cool.
Serve with your favorite salsa, guacamole, or queso dip.
Bake for 15-17 minutes. The pie is done when the edges are set and the center has a slight jiggle (like gelatin). Be careful not to let it brown.
4
Cool and Chill
Let the pie cool on a wire rack for 1 hour at room temperature.
Once cooled, cover loosely with plastic wrap (be careful not to touch the surface) and refrigerate for at least 4 hours, or preferably overnight, to set completely.
5
Prepare Topping and Serve
Just before serving, in a chilled bowl, beat the cold heavy cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form, about 2-3 minutes.
Spoon or pipe the whipped cream over the chilled pie.
Garnish with extra lime zest or thin lime wheels, if desired. Serve cold.
