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How To Make Mexican Posole

Updated on October 17, 2013

My Mexican Posole

Here is my Mexican posole served with cabbage, cilantro, onions, avocado, radishes, lime, tomatillo chile and soft corn tortillas.  This is one of my all time favorite meals.
Here is my Mexican posole served with cabbage, cilantro, onions, avocado, radishes, lime, tomatillo chile and soft corn tortillas. This is one of my all time favorite meals. | Source

Warms You Up Inside

I made Mexican posole last night for our dinner and it turned out great if I do say so! I have made it before but this batch was really tasty! If you have had posole then you know what it is but for those of you that haven't, I'll tell you. It is a spicy concoction of boneless pork or chicken (I used pork last night but have made it both ways), browned and braised in a soup/broth flavored with cascabel chili peppers and other herbs and spices. It is as good to look at as it is delicious! It is served with several fresh accompaniments topping the soup. A very unique dish and one I am sure you'll want to try or have again! Here is my recipe for posole:

Mexican Posole

  • 1lb boneless pork stew meat or loin
  • 1 tbls cooking oil
  • 6 to 8 cloves garlic
  • 8 to 12 dried cascabel peppers or other dried peppers (ancho, guajillo, etc,,,)
  • 2 bay leaves
  • 1tsp dried oregano
  • 1tsp cumin
  • 1tsp chili powder
  • 2 large cans white hominy, drained and rinsed
  • 2 to 3 quarts water, more if needed
  • 2 to 4 tsp chicken bouillon
  • salt and black pepper, to taste
  • Sides: shredded cabbage, sliced radishes, chopped white onion, chopped cilantro, chopped jalapeno, diced avocado. limes and tomatillo chile

Begin by browning the pork in the cooking oil in a large pot. Add in half of the garlic (chopped fine) and stir. Do not allow garlic to brown as it will become bitter. Pour in the water scraping the browned bits from the bottom of the pot (this is pure flavor). Add in the bay leaves, oregano, cumin, chili powder, hominy and bouillon. Mix well and cook over medium heat for 15 to 20 minutes.

Next remove stems and seeds from the dried peppers by splitting them down one side and opening up. Heat a pan on stove over medium high heat and lay the peppers in the pan. Stir them around for just about a minute or two to heat and soften them a little, taking care not to let them burn. Remove the peppers from the pan and place In a separate pot with about 2 cups of boiling water. Let boil for 5 minutes, cover and turn off heat. Allow peppers to soak in the water for another 30 minutes. Remove peppers from pot and place in a blender with remaining garlic and the about half of the soaking water. Cover blender and blend until pepper mixture is liquified, adding the additional water as needed. Pour the blended peppers and garlic through a fine mesh strainer into the large pot with the meat in it and stir in well. I force the pulp through the strainer with a rubber spatula to get all of the flavor from the peppers. Cover and allow the posole to simmer slowly over medium heat for 2 to 3 hours stirring occassionally. Add water as needed and adjust to taste with salt and black pepper.

To serve, ladle the hot posole into large soup bowls and top with some of the cabbage, radishes, onions, cilantro, jalapenos, avocados and a squeeze of lime. Have some fresh hot corn tortillas and your favorite hot sauce along side as well. I like my tomatillo chile as a hot sauce for this.

I hope you will try this recipe with your family and friends and remember to have fun while cooking and entertaining. This is one of my absolute favorites!




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