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Perfect Posole
A hearty and comforting Mexican dish. It's like a soup, but also like a stew. Bacon is simmered with pork, chillies, hominy (hulled sweetcorn), enchilada sauce, seasonings and chicken stock. Serve with sour cream and grated cheese.
Ingredients
Serves: 12
- 2 red capsicum, halved and seeded
- 225g bacon, diced
- 1 tablespoon bacon drippings
- 900g pork loin, cut into 2.5cm cubes
- 1 onion, diced
- 10 cloves garlic, finely chopped
- 2 Scotch bonnet chillies, seeded and diced or to taste
- 1 teaspoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon chilli powder
- 1/4 teaspoon ground cloves
- 1/2 teaspoon sea salt
- 1 bunch coriander, chopped
- 2 litres chicken stock
- 1 (395g) jar enchilada sauce
- 2 (825g) tins white hominy, rinsed and drained
Directions
Preparation:20min ›
Cook:2hours30min ›
Ready in:2hours50min
- Preheat the grill and set the oven rack at about 15cm from the heat source. Line a baking tray with foil. Place the red capsicum cut side down onto the baking tray.
- Cook under the grill until the skin of the capsicum have blackened and blistered, about 5 minutes. Place the blackened capsicum into a bowl and tightly seal with plastic wrap. Allow the capsicum to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the capsicum.
- Cook and stir the bacon in a large saucepan over medium heat until it has released its fat and is beginning to crisp, about 5 minutes. Drain the bacon on a paper towel lined plate and discard all but 1 tablespoon of bacon fat from the saucepan.
- Increase the heat to medium-high and add the pork loin cubes. Cook, stirring occasionally until browned on all sides, about 5 minutes. Remove the pork from the saucepan and reduce the heat to medium. Stir in the onion and garlic then cook while stirring until the onion has softened and is beginning to turn brown, about 5 minutes.
- Stir the roasted capsicum, Scotch bonnet chillies, oregano, cumin, chilli powder, cloves, salt and coriander into the onions. Cook for 1 minute.
- Pour in the chicken stock and enchilada sauce. Stir in the bacon and pork cubes and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover and simmer 1 hour. Stir in the hominy, cover and continue cooking 1 hour more until the pork is very tender.
Ingredients
If tinned hominy is unavailable, substitute in tinned sweetcorn instead.
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Reviews and Ratings
Global Ratings:
(126)
Reviews in English (90)
My boyfriend who considers himself an honorary Mexican and has eaten a LOT of posole in his life said this is the best he's ever had! Now that's a compliment! It had a nice deep smoky flavour, tender meat, lotsa yummy hominy, just a little background of spicy, and a good broth-to-goodies ratio. Some notes: It did take me about an hour or more to get to the first simmer, although I was going at a leisurely pace. I subbed 1/8 tsp allspice because I was out of cloves, and used whole cumin seeds crushed with my mortar & pestal. I topped it with fresh lime, cilantro, shredded mexican blend cheese, extra crushed Mexican oregano, chunks of avocado, and homemade tortilla strips with cumin & corriander. I wish I had cabbage though. I think the crushed oregano really put it over the top. IMO it didn't need the cheese. Thank you so much for this awesome recipe I can't wait to eat the leftovers today! - 05 May 2010 (Review from Allrecipes USA and Canada)
This recipe was awesome!! The thing I did differently was that I used hot instead of mild enchilada sauce, and also I used leftover broth from my freezer (from carne en su jugo). I also cooked the pork roast whole and shredded it after it was cooked. I also served mine with cabbage, onion, raddish, limes, tostadas and hotsauce. Thanks for sharing this recipe. - 30 Apr 2010 (Review from Allrecipes USA and Canada)
I cannot tell you how delicious this recipe is, it deserves 10 stars! If you would like to make a healthier version you can also try it with turkey bacon and beef stew bits, if your store does not carry poblanos use canned green chiles. But let me be perfectly clear when I say this recipe is fantastic as is! I am mexican american and this tastes exactly like what I grew up with, the flavors are perfecto!!! - 25 Mar 2011 (Review from Allrecipes USA and Canada)
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