American · Dinner
New Mexico Pork Posole
New Mexico pork posole of tender pork and hominy simmered in a red chile broth, finished with shredded cabbage, radish, and lime.
$
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
385Calories
28gProtein
16gFat
32gCarbs
4gSugar
6gFiber
720mgSodium
75mgChol
Goes well with
Spanish GarnachaSpanish Garnacha — A refreshing pairing...
local
Mexican lagerMexican lager — A crisp, refreshing beer...
international
Instructions
1
Prep
Cut the pork into chunks. Tear the dried chillies, toast in a dry pan 1 minute, then soak in hot water 10 minutes.
2
Sear
Brown the pork in oil over medium-high heat 6–7 minutes until coloured, then soften the onion and garlic 2–3 minutes.
3
Simmer
Blend the soaked chillies into a paste. Add it with the stock and oregano and simmer over low heat 30 minutes.
4
Finish
Stir in the drained hominy and simmer over low heat 10–12 minutes until the pork is tender and the broth is rich.
5
Plate
Ladle into bowls and top with shredded cabbage, thin radish slices, and a squeeze of lime.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) pork shoulder
- 2 tbsp neutral oil
- 1 small onion
- 6 garlic cloves
- 4 dried ancho chiles
- 2 dried guajillo chiles
- 300g (10.6 oz / 1 can) canned hominy
- 800ml (3 1/3 cup) chicken stock
- 2 tsp dried oregano
- 200g (7 oz) green cabbage
- 4 radishes
- 1 lime