Ken's kickin' posole roasts pork and hominy with chiles and onions to make a velvety red sauce. Top servings with lime, sour cream, and grated cheese.
Preparation Time
20 mins
Cooking Time
2 hr 30 mins
Total Time
2 hr 50 mins
Calories
326 Calories
Recipe Instructions
Step 1
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
Step 2
Place poblanos cut-sides-down onto the prepared baking sheet. Broil until skins blackened and blistered, about 5 minutes. Transfer poblanos to a bowl; tightly seal with plastic wrap. Allow peppers to steam and cool, about 20 minutes. Once cool, remove and discard skins. Dice chiles.
Step 3
Cook bacon in a large pot over medium heat, stirring often, until released its fat and is beginning to crisp, about 5 minutes. Drain on a paper towel-lined plate; discard all but 1 tablespoon bacon grease from the pot.
Step 4
Increase heat to medium-high; add pork. Cook until browned on all sides, stirring occasionally, about 5 minutes. Transfer pork to a plate; reduce heat to medium. Add onion and garlic; cook and stir until onion has softened and is beginning brown, about 5 minutes.
Step 5
Add poblanos, jalapeños, cilantro, cumin, oregano, chile powder, salt, and cloves to pot; cook for 1 minute. Add chicken stock, enchilada sauce, bacon, and pork; bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer, 1 hour. Stir in hominy; cover pot. Cook until pork is very tender, 1 hour more.
Ingredients
1 onion, diced
2 teaspoons ground cumin
10 cloves garlic, minced
8 cups chicken stock
1 bunch cilantro, chopped
1 teaspoon dried Mexican oregano
2 jalapeno peppers, seeded and diced
2 fresh poblano chile peppers
1 tablespoon bacon drippings
8 ounces bacon, chopped
1 (14.5 ounce) can mild red enchilada sauce
2 pounds pork loin, cut into 1-inch cubes
1 teaspoon New Mexico chile powder
2 (29 ounce) cans white hominy, rinsed and drained
