Ken’s Kickin’ Posole is a bold and hearty stew packed with tender pork, hominy, and flavourful spices. Slow-simmered to perfection, this dish delivers a rich taste with just the right amount of heat. Each spoonful is warming, satisfying, and unforgettable.
Ken’s Kickin Posole:
This Mexican-inspired classic is perfect for family dinners, gatherings, or cold nights when you crave something filling and delicious. With its smoky broth, hearty ingredients, and spicy kick, Ken’s Kickin’ Posole is sure to become a favorite at your table.
History of Posole:
Posole, also spelled pozole, has roots in pre-Columbian Mexico. Traditionally made with hominy, pork, and chilies, it was considered a celebratory dish served during special occasions and holidays. Over time, regional variations developed across Mexico, from green pozole in Guerrero to red pozole in Jalisco. Ken’s version takes inspiration from the traditional dish while adding a modern spicy twist.
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Ken's Kickin Posole
Ingredients
- 2 pounds pork shoulder, cubed
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cans (15 oz each) hominy, drained and rinsed
- 1 can (14 oz) diced tomatoes with green chilies
- 6 cups chicken broth
- 2 dried ancho chilies, seeded and soaked
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- Fresh lime wedges, cilantro, and sliced radishes for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Brown pork cubes on all sides, then remove and set aside.
- In the same pot, sauté onion and garlic until fragrant.
- Blend soaked ancho chilies with a little broth to make a smooth paste.
- Add chili paste, tomatoes, and seasonings to the pot. Stir well.
- Return pork to the pot and add chicken broth. Bring to a boil.
- Lower heat, cover, and simmer for 1 1/2 hours until pork is tender.
- Stir in hominy and cook for an additional 15 minutes.
- Serve hot, garnished with cilantro, lime, and radishes.
Notes
- Hominy gives posole its signature chewy texture.
- Soaked dried chilies add smoky depth.
- Pork shoulder works best for tenderness.
- Adjust cayenne for desired heat.
- Garnishes add freshness and crunch.
Tips for Ken’s Kickin:
- Make the stew a day ahead for deeper flavour.
- Add shredded cabbage as a traditional topping.
- Use chicken instead of pork for a lighter version.
- Toast chilies before soaking to enhance flavour.
- Serve with warm tortillas for a complete meal.
FAQ’s for Kickin Posole:
Q: Can I make Ken’s posole in a slow cooker?
Yes, brown pork first, then cook all ingredients on low for 6–8 hours.
Q: Can I use canned chili sauce instead of dried chilies?
Yes, but dried chilies provide a more authentic flavor.
Q: What is the difference between posole and pozole?
They are the same dish; “posole” is the Anglicized spelling.
Q: How spicy is this recipe?
It has medium heat, but you can adjust by adding more or less cayenne.
Q: Can I freeze leftover posole?
Yes, store in freezer-safe containers for up to 3 months.
Conclusion:
Ken’s Kickin’ Posole is a flavourful, spicy, and hearty dish that combines traditional Mexican roots with a bold twist. With tender pork, smoky chilies, and chewy hominy, it’s the perfect stew for family dinners, festive gatherings, or cozy nights in. Once you try it, this kickin’ posole will become a go-to recipe in your kitchen.