Ken's Kickin Posole
Ken’s Kickin’ Posole is a zesty stew with pork, hominy, chilies, and spices. It’s hearty, flavorful, and perfect for cozy gatherings or festive meals.
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.