Easy & Flavorful Pork Posole Recipe: A Weeknight Winner
Posole, a hearty and flavorful Mexican stew, is traditionally simmered for hours, but who has time for that on a busy weeknight? This recipe delivers all the comforting flavors of authentic posole in a fraction of the time. Using readily available ingredients and a few clever shortcuts, you can have a steaming bowl of delicious pork posole on the table in under an hour. This recipe is perfect for a chilly evening, a casual gathering, or simply when you crave a warm and satisfying meal.
## What is Posole?
Posole (also spelled pozole) is a pre-Hispanic soup or stew from Mexico. It is made from hominy, meat (typically pork, but chicken or vegetarian options are also common), and broth. The term ‘posole’ refers to the hominy itself. The stew is typically topped with various garnishes such as shredded cabbage or lettuce, radishes, onions, cilantro, lime, and oregano. Different regions of Mexico have their own variations, resulting in different colors (red, white, and green) and flavor profiles.
## Why This Recipe Works
* **Quick Cooking Time:** This recipe significantly reduces the cooking time by using pre-cooked pork shoulder and canned hominy. While traditionally, posole requires hours of simmering to soften the hominy and tenderize the pork, this version cuts down on that time without sacrificing flavor.
* **Simple Ingredients:** All the ingredients are easily found in most grocery stores. No need to hunt for obscure or specialty items.
* **Flavorful Broth:** The broth is the heart of any posole. This recipe builds a rich and complex flavor using a combination of dried chilies, onions, garlic, and spices.
* **Customizable:** Posole is incredibly versatile. You can easily adjust the spice level, add different vegetables, or change the type of meat.
* **Perfect for Meal Prep:** Posole tastes even better the next day! Make a big batch on the weekend and enjoy it throughout the week.
## Ingredients
* **Pork:** 2 pounds cooked pork shoulder, shredded (rotisserie pork works great! Alternatively, you can use leftover roasted pork or cook a pork shoulder in a slow cooker or Instant Pot ahead of time.)
* **Hominy:** 2 (25-ounce) cans white or yellow hominy, drained and rinsed
* **Dried Chilies:** 4-6 dried guajillo chilies, stemmed, seeded, and deveined (adjust to your spice preference. Ancho chilies can also be used for a milder flavor.)
* **Onion:** 1 large yellow onion, chopped
* **Garlic:** 4 cloves garlic, minced
* **Chicken Broth:** 8 cups (or vegetable broth for a vegetarian option)
* **Mexican Oregano:** 1 tablespoon dried Mexican oregano (essential for authentic flavor! Regular oregano can be substituted, but the flavor will be slightly different.)
* **Cumin:** 1 teaspoon ground cumin
* **Salt:** To taste
* **Black Pepper:** To taste
* **Bay Leaf:** 1-2 bay leaves
* **Optional:** 1 teaspoon smoked paprika for added depth of flavor
**Garnishes (Choose your favorites!)**
* Shredded cabbage or lettuce
* Thinly sliced radishes
* Chopped white onion
* Chopped cilantro
* Lime wedges
* Crushed tortilla chips
* Avocado, diced
* Sour cream or Mexican crema
* Hot sauce
* Dried oregano
## Equipment
* Large pot or Dutch oven
* Blender or food processor
* Measuring cups and spoons
* Cutting board
* Knife
## Instructions
**1. Prepare the Chili Paste:**
* Bring a pot of water to a boil. Add the dried guajillo chilies and boil for 10-15 minutes, or until softened. This rehydrates the chilies and makes them easier to blend.
* Remove the chilies from the water and transfer them to a blender or food processor. Add about 1 cup of the cooking water (from the chili pot) to the blender. Be careful adding too much water, start with less and add more as needed to achieve a smooth paste.
* Blend until smooth, adding more water if necessary to reach a paste-like consistency. Strain the chili paste through a fine-mesh sieve into a bowl to remove any remaining skins or seeds. This will result in a smoother, more refined sauce. Discard the solids left in the sieve.
**2. Sauté Aromatics:**
* In a large pot or Dutch oven, heat a tablespoon of oil (olive oil or vegetable oil) over medium heat.
* Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it will become bitter.
**3. Build the Broth:**
* Pour the strained chili paste into the pot with the onions and garlic. Cook for 2-3 minutes, stirring constantly, allowing the flavors to meld. The chili paste will deepen in color and become more fragrant.
* Add the cumin, Mexican oregano, smoked paprika (if using), salt, and pepper to the pot. Stir to combine and cook for another minute to bloom the spices.
* Pour in the chicken broth (or vegetable broth). Add the bay leaf(ves). Bring the mixture to a simmer.
**4. Simmer and Add Pork and Hominy:**
* Add the shredded cooked pork to the pot. Stir to combine.
* Add the drained and rinsed hominy to the pot. Stir to combine.
* Bring the posole back to a simmer. Reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together.
* Taste and adjust seasonings as needed. Add more salt, pepper, or chili powder to taste. Remove the bay leaf(ves) before serving.
**5. Serve and Garnish:**
* Ladle the hot posole into bowls.
* Serve with your favorite garnishes, such as shredded cabbage, sliced radishes, chopped onion, cilantro, lime wedges, crushed tortilla chips, avocado, sour cream, and hot sauce.
## Tips for the Best Pork Posole
* **Use good quality broth:** The broth is the base of the posole, so using a good quality broth will make a big difference in the overall flavor. Homemade broth is always best, but store-bought broth works well too. Look for low-sodium options so you can control the salt level.
* **Don’t skip the Mexican oregano:** Mexican oregano has a distinct flavor that is essential for authentic posole. If you can’t find it, you can substitute regular oregano, but the flavor will be slightly different.
* **Adjust the spice level to your liking:** This recipe uses 4-6 dried guajillo chilies, which will result in a medium-spicy posole. If you prefer a milder posole, use fewer chilies or substitute with ancho chilies, which are less spicy. If you like it hot, add a pinch of cayenne pepper or a chopped serrano pepper.
* **Rinse the hominy well:** Rinsing the hominy removes any excess starch and helps to prevent the posole from becoming too thick.
* **Let the posole simmer:** The longer the posole simmers, the more the flavors will meld together. If you have time, let it simmer for up to an hour.
* **Don’t be afraid to experiment with garnishes:** Posole is all about the garnishes! Experiment with different toppings to find your favorite combination.
* **Make it ahead of time:** Posole tastes even better the next day, so it’s a great dish to make ahead of time. Store it in the refrigerator for up to 3 days.
* **Freeze it for later:** Posole also freezes well. Store it in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
* **Slow Cooker Adaptation:** If you prefer to use a slow cooker, you can adapt this recipe easily. After sauteing the onions and garlic and making the chili paste, transfer everything to a slow cooker. Add the pork, hominy, broth, spices, and bay leaf. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the pork (if not already shredded) and stir before serving.
* **Instant Pot Adaptation:** For an even faster version, use an Instant Pot. Follow the same steps for sauteing and making the chili paste. Add everything to the Instant Pot. Cook on high pressure for 20 minutes, followed by a natural pressure release for 10 minutes. Shred the pork (if not already shredded) and stir before serving.
## Variations
* **Chicken Posole:** Substitute the pork with shredded cooked chicken. Rotisserie chicken works well. You can also use bone-in chicken thighs for a richer flavor, but you’ll need to remove the bones and shred the chicken after cooking.
* **Vegetarian Posole:** Omit the meat and use vegetable broth. Add extra vegetables such as diced zucchini, corn, or sweet potatoes.
* **Green Posole (Pozole Verde):** Use tomatillos, poblano peppers, and cilantro to create a green chili sauce instead of the red chili sauce. This version is typically made with chicken or pork.
* **Spicy Posole:** Add a chopped serrano pepper or a pinch of cayenne pepper to the chili paste for extra heat.
* **Seafood Posole:** Add shrimp, fish, or scallops to the posole during the last 15 minutes of cooking time.
## Serving Suggestions
Posole is a complete meal on its own, but it can also be served with a side of warm tortillas, cornbread, or a simple salad.
## Nutritional Information (approximate, per serving, without garnishes)
* Calories: 400-500
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 30-40g
* Fiber: 5-7g
*Note: Nutritional information can vary depending on specific ingredients and portion sizes.*
Enjoy this delicious and easy pork posole recipe! It’s sure to become a family favorite.