Best 8 Classic Posole Recipes

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In the realm of Mexican cuisine, few dishes hold a more esteemed place than the classic posole. A traditional soup or stew, posole is a symphony of flavors and textures that has been enjoyed for generations. This iconic dish features tender hominy, succulent meat, and a flavorful broth that is bursting with spices and herbs. Whether you are a seasoned cook or a culinary novice, embarking on a journey to discover the best recipe for classic posole is an adventure that promises to tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN POZOLE ROJO RECIPE



Chicken Pozole Rojo Recipe image

This chicken pozole rojo recipe is classic Mexican cuisine, with lots of hominy, chunky chicken, and a flavorful red sauce made with ancho and guajillo peppers.

Provided by Mike Hultquist

Categories     Main Course     Soup

Time 45m

Number Of Ingredients 17

1 pound chicken breast
1 teaspoon olive oil
1 teaspoon chili powder
Salt and pepper to taste
1 medium onion (chopped)
2 jalapeno peppers (chopped)
3 cloves garlic (chopped)
8 cups chicken broth
1 tablespoon Mexican oregano
1 teaspoon dried thyme
1 teaspoon cumin
1 bay leaf
1 can hominy - about 25 ounces
2 ancho peppers
2 guajillo peppers
3 ounces tomato paste ((optional, if desired))
1 lime + extras for serving

Steps:

  • Heat a small pan to medium heat and add the ancho and guajillo peppers. Dry roast them for 2-3 minutes, flipping occasionally, until they are fragrant.
  • Set them into a bowl of very hot water and cover for about 20 minutes to soften.
  • Transfer to a food processor with the tomato paste (if you are using it) and a few tablespoons of the soaking liquid. Add a bit of salt. Process until smooth. Set aside for now.
  • Heat a large pot to medium heat and add some olive oil.
  • Chop the chicken breast into bite-sized chunks and season with salt, pepper and chili powder. Add to the pot and sear each side a couple minutes.
  • Add onion and jalapeno peppers. Cook for 5 minutes, stirring a bit.
  • Add garlic and cook another minute.
  • Add chicken broth, bay leaf, oregano, thyme, cumin, and hominy. Stir. Reduce heat to simmer.
  • Swirl the ancho/guajillo chili paste into your pozole.
  • Allow the pozole to simmer for 30 minutes, though 1 hour or longer is better to develop more flavor.
  • Squeeze in the juice from a half a lime and swirl into the soup and serve it in bowls.
  • Top with your favorite garnishments!

Nutrition Facts : Calories 179 kcal, Carbohydrate 12 g, Protein 24 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 48 mg, Sodium 304 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

AUTHENTIC MEXICAN POZOLE



Authentic Mexican Pozole image

I've learned this recipe from a friend from Mexico. I don't eat menudo, because the tripe or pig's feet made me nauseous. She always celebrated with this soup and I can eat everything in it without being grossed out! It's very delicious and everyone always get seconds or thirds! Don't forget to garnish! I add lots of lemon juice to my bowl and a dash of salt.

Provided by razzle dazzle

Categories     Stocks

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 17

1 1/2 lbs pork shoulder
2 garlic cloves, peeled
1 tablespoon cumin powder
1 onion, chopped
2 garlic cloves, chopped
2 tablespoons oil
1/2 teaspoon black pepper
1/2 teaspoon cayenne
2 tablespoons california chili powder
1 tablespoon salt
1/4 teaspoon oregano
4 cups canned white hominy, drained and rinsed
3 -5 cups pork broth, from cooking pork shoulder
1 cup canned diced green chilis (optional)
salt
2 whole fresh jalapenos, chopped (optional)
3 whole ancho chilies, seeded and stemmed (garnish) (optional)

Steps:

  • This recipe requires a simple prep.
  • Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
  • I boil my ancho chilies in a separate small pot for the garnish part(read below).
  • Now you are ready to cook.
  • Place the meat in a large saucepan and just cover with lightly salted water.
  • Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
  • Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
  • Remove meat and broth, reserving both.
  • Saute the remaining chopped onion and garlic in oil until translucent.
  • Add the remaining spices, stir for a minute.
  • Cut the reserved pork into 1 inch cubes and add to the pan.
  • Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).
  • Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
  • If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
  • Degrease the stew, taste for salt, and serve in soup bowls.
  • This is a delicious recipe and well worth the effort to make.
  • Garnishes that are always served with are:.
  • lots of lime/lemon wedges.
  • sliced radishes.
  • chopped cilantro.
  • Shredded cabbage(not red).
  • fresh/ packaged fried corn tortillas.
  • When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!

CLASSIC POZOLE



Classic Pozole image

This is a variation of a Bon Appetit recipe, utilizing a crock pot to shorten the prep time. The recipe makes a lot but is so wonderful that you'll enjoy having so much left over! You can cook the pork ahead of time in the crock pot and throw together the recipe in 40 minutes. I substitute black bean for the pinto beans.

Provided by DSimone

Categories     Mexican

Time 40m

Yield 10 serving(s)

Number Of Ingredients 21

2 lbs boneless pork shoulder (Boston Butt)
1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon paprika
1 dash salt & pepper
1/2 onion, chopped
2 tablespoons olive oil
3 garlic cloves, minced
6 cups chicken broth
1 (28 ounce) can pinto beans, undrained
1 (28 ounce) can white hominy, drained
1 (28 ounce) can fire-roasted tomatoes, choppped
1 tablespoon oregano
2 teaspoons ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon adobo sauce (more if you like spicy)
shredded cheddar cheese
fresh cilantro
lime wedge
chopped avocado

Steps:

  • Rub pork with next four spices. Wrap in aluminum foil and cook on low in crock pot for 5 hours.
  • Let pork cook then shred and set aside.
  • In large pot, head oil and sauté onion until translucent, about 5 minutes.
  • Add garlic, cook 2 minutes.
  • Add tomatoes, broth, beans, hominy, oregano, cumin, salt & pepper. Simmer 15 minutes.
  • Add pork and simmer another 15 minutes.
  • Serve in bowls and garnish with desired toppings.

Nutrition Facts : Calories 469.4, Fat 23.4, SaturatedFat 7.2, Cholesterol 64.5, Sodium 822.3, Carbohydrate 37.4, Fiber 10.2, Sugar 4.3, Protein 27.4

CLASSIC POSOLE



Classic Posole image

Hominy, or hulled corn kernels, is the backbone of this Mexican soup (pronounced poh-SOH-lay), which can easily be made vegetarian by using vegetable stock and omitting the pork. Either way, it's best garnished with lots of cilantro, cheese, and lime and served with warm flour tortillas.

Provided by Irene Rutigliano

Categories     Soup/Stew     Bean     Pork     Tomato     Low Cal     Dinner     Lunch     Meat     Legume     Hominy/Cornmeal/Masa     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to10 servings

Number Of Ingredients 24

Pork:
1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 2-pound boneless pork shoulder (Boston butt)
Kosher salt and freshly ground black pepper
1/2 red onion, sliced
Posole:
1/4 cup vegetable oil
1/2 red onion, chopped
3 garlic cloves, minced
2 plum tomatoes, diced
6 cups low-salt chicken broth
1 28-ounce can undrained pinto beans
1 28-ounce can white hominy, drained
1 28-ounce can diced tomatoes with juices, puréed in blender until smooth
1 tablespoon oregano (preferably Mexican)
2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
Shredded mild cheddar
Chopped fresh cilantro
Lime wedges
Flour tortillas
Ingredient info: Smoked paprika and hominy are sold in most supermarkets.

Steps:

  • For pork:
  • Preheat oven to 275°. Line a small roasting pan with foil. Mix cumin, garlic powder, and smoked paprika in a small bowl. Rub spice mix all over pork. Sprinkle with salt and pepper. Place pork in pan and cover with sliced onion. Pour 1/2 cup water in the bottom of pan. Cover pan tightly with foil and roast until meat is very tender, 5-6 hours. Let pork rest until cool enough to handle.
  • Using 2 forks, shred pork into bite-size pieces. Skim fat from juices in roasting pan; reserve meat. DO AHEAD: Can be made 2 days ahead. Cover and chill pork and juices separately.
  • For posole:
  • Heat oil in a large pot over medium-low heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 2 minutes. Add the diced fresh tomatoes and stir until softened, about 2 minutes longer. Stir in broth and next 5 ingredients. Bring to a boil and reduce heat to low. Cover; simmer, stirring occasionally, for 30 minutes.
  • Add reserved pork to posole. Simmer uncovered 30 minutes longer for flavors to meld. Season to taste with salt and pepper, adding reserved juices from roast pork, if desired. Divide among bowls, garnish with shredded cheese, cilantro, and lime wedges, and serve with flour tortillas.

SLOW-COOKER POSOLE



Slow-Cooker Posole image

Traditional Mexican Posole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, warm tortillas. Many Mexican markets have posole meat already chopped up for you. You can add another can of hominy if your slow-cooker is large. I prefer hot enchilada sauce with salsa, but the regular kind will do.

Provided by Jules

Categories     Meat and Poultry Recipes     Pork

Time 6h55m

Yield 8

Number Of Ingredients 11

1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
2 (14.5 ounce) cans enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
½ cup green chilies, diced
4 cloves garlic, minced
½ teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
¼ cup cilantro, chopped
½ teaspoon salt

Steps:

  • Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
  • Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
  • Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.

Nutrition Facts : Calories 241.4 calories, Carbohydrate 25.7 g, Cholesterol 39.8 mg, Fat 7.7 g, Fiber 4.4 g, Protein 16.8 g, SaturatedFat 1.9 g, Sodium 670.5 mg, Sugar 3.7 g

POSOLE



Posole image

This spicy stew-like soup is traditionally served in New Mexico at holiday time to celebrate life's blessings, but it's good any time of year.

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 12

4 dried ancho chilies
4 dried guajillo or pasilla chilies
2 tablespoons canola oil, divided
1-1/2 cups boiling water
2 pounds boneless pork, cut into 1-inch cubes
1/2 cup chopped onion
4 garlic cloves, minced
3 cups chicken broth
2 cans (29 ounces each) hominy, rinsed and drained
1-1/2 teaspoons dried Mexican oregano
1 teaspoon salt
Optional toppings: lime wedges, sliced radishes, diced avocado and chopped onion

Steps:

  • In a Dutch oven, saute chilies in 1 tablespoon oil for 1-2 minutes or until heated through, pressing with a spatula (do not brown). Using a slotted spoon, transfer chilies tn a bowl; add boiling water. Soak for 20 minutes or until softened; remove stems and seeds, reserving water., In the Dutch oven, brown pork in remaining oil in batches, sauteing onion and garlic with the last batch of pork. Return pork to pan and add broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender., Transfer chilies and soaking liquid to a blender; cover and process until smooth. Strain through a fine strainer, reserving pulp and discarding skins. Add pulp to pork mixture. Stir in the hominy, oregano and salt. Cover and simmer for 20 minutes. Serve with toppings of your choice.

Nutrition Facts : Calories 333 calories, Fat 11g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1588mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 8g fiber), Protein 27g protein.

TRADITIONAL PORK POSOLE



Traditional Pork Posole image

Traditional New Mexican spicy stew. Red chile and pork come together with hominy to warm your belly and your palate. Serve with tortillas or corn bread.

Provided by mic_babe

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 2h10m

Yield 8

Number Of Ingredients 13

½ pound green chile peppers, sliced in half lengthwise and seeded
3 tablespoons olive oil
½ onion, chopped
2 tablespoons minced garlic
1 pound boneless pork loin, cut into 1-inch cubes
1 (29 ounce) can white hominy, drained
1 (29 ounce) can yellow hominy, drained
3 cups chicken broth
1 ½ cups water
¼ cup ground cumin
¼ cup chili powder
3 tablespoons salt
1 teaspoon ground black pepper

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Place the peppers with cut sides down onto the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove plastic wrap and carefully remove and discard pepper skins. Dice peppers.
  • Heat olive oil in a large pot over medium-high heat. Cook and stir onion and garlic in hot oil until tender and fragrant, 5 to 10 minutes.
  • Stir pork into onion and garlic; cook and stir until pork is browned, 5 to 10 minutes. Add diced green chiles to pork; cook and stir until fragrant, 5 minutes.
  • Pour white hominy, yellow hominy, chicken broth, water, cumin, chili powder, salt, and black pepper into pork mixture. Bring mixture to a boil and cook for 15 minutes; reduce heat to medium-low and simmer until flavors blend and pork is tender, at least 1 hour.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 37.7 g, Cholesterol 26.8 mg, Fat 12.9 g, Fiber 7.6 g, Protein 14.1 g, SaturatedFat 2.8 g, Sodium 3113.8 mg, Sugar 4.3 g

LAND OF ENCHANTMENT POSOLE



Land of Enchantment Posole image

My family named this spicy soup after our state moniker, "New Mexico, Land of Enchantment." We usually make it around Christmas when we have lots of family over...and we never have leftovers. -Suzanne Caldwell Artesia, New Mexico

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h15m

Yield 5 servings.

Number Of Ingredients 15

1-1/2 pounds pork stew meat, cut into 3/4-inch cubes
1 large onion, chopped
2 tablespoons canola oil
2 garlic cloves, minced
3 cups beef broth
2 cans (15-1/2 ounces each) hominy, rinsed and drained
2 cans (4 ounces each) chopped green chiles
1 to 2 jalapeno peppers, seeded and chopped, optional
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 cup minced fresh cilantro
Tortilla strips, optional

Steps:

  • In a Dutch oven, cook pork and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the broth, hominy, chiles, jalapeno if desired, salt, cumin, oregano, pepper and cayenne. , Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until meat is tender. Stir in cilantro. Serve with tortilla strips if desired.

Nutrition Facts : Calories 430 calories, Fat 29g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 1266mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 3g fiber), Protein 27g protein.

Tips:

  • Choose the right hominy: White hominy is the most common type used in posole, but you can also use blue or black hominy for a more rustic flavor.
  • Soak the hominy overnight: This will help to soften the hominy and reduce the cooking time.
  • Use a variety of meats: Posole is traditionally made with pork, but you can also use chicken, beef, or turkey. For a vegetarian version, use beans or tofu.
  • Don't be afraid to experiment with spices: Posole is a very forgiving dish, so feel free to add your own favorite spices. Some popular options include cumin, chili powder, and oregano.
  • Serve with your favorite toppings: Posole is typically served with a variety of toppings, such as shredded cabbage, diced avocado, and crumbled queso fresco. You can also add a dollop of sour cream or salsa.

Conclusion:

Posole is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover meat and vegetables, and it can be easily tailored to your own taste. Whether you like your posole spicy or mild, with meat or vegetables, there is a recipe out there for you. So next time you are looking for a hearty and flavorful soup, give posole a try!

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