This classic Mexican Posole is a deliciously hearty, deeply flavorful and moderately spicy stew perfect for warming yourself up this winter. Not only will this soup seriously impress your guests, but it is incredibly easy to make. (Don’t worry, that part can be our little secret.)
While this traditional Mexican stew gets its rich flavor from red chili and chunks of tender pork, the real star of this dish is the hominy. Once you’ve had a bite, it’s one of those ingredients you’re not likely to forget.
Hominy is maize that has been dried, soaked and boiled until tender, creating large puffy corn kernels with a unique flavor and chewy consistency. While they lend themselves best to Mexican cuisine, hominy can be used as the perfect compliment to any stew. They have the unique ability to keep their shape, flavor and that wonderful texture even after simmering for hours. Though you can buy hominy in dried form, it is most readily available canned (look for Goya products in your local grocery story) and requires only a quick rinse before using.
I kept my posole very simple, letting the spices speak for themselves, but feel free to top this soup off with the classic touches from a traditional Posole. I topped mine with cilantro and sour cream, but mix and match ingredients depending on your preference: sliced avocado, lime wedges, diced red onion, thinly sliced radishes, shredded cabbage, diced tomatillos, crumbled cotija cheese or hot sauce. Enjoy!
- 1 15 oz can white or golden hominy (look for Goya products in your local grocery store)
- Chicken broth - 4 to 6 cups or enough to cover hominy in pot
- ¼ cup red chile powder
- 1 - 1½ lbs pork cut into cubes
- salt and pepper
- 1 large yellow onion, chopped
- 2 cloves garlic
- 1 to 2 clumps saffron
- 1 teaspoon cumin
- olive oil
- Cilantro for garnish
- Sour cream
- In a large pot, sauté the chopped onions and garlic in olive oil until translucent.
- Drain the canned hominy, rinsing with water.
- Add hominy and chicken broth to the pot with the onions and simmer over low heat for 15 minutes.
- Meanwhile, pat the pork dry and season liberally with salt and pepper.
- In a separate pan, heat up a tablespoon of olive oil over medium high heat. When it's simmering hot, add the pork cubes in batches. Sear on one side for three minutes. Then flip and cook another few minutes. Repeat until all pork cubes are cooked thoroughly.
- Add the pork, red chili, saffron and cumin to the broth and hominy.
- Simmer briskly for 15 minutes.
- To serve, ladle posole, pork and broth into bowls. Top with cilantro and sour cream.
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