Ken's Kickin' Posole
This recipe is my version of the standard posole dish. It's part soup, part stew, but always comforting. Garnish Ken's kickin' posole with lime wedges, sour cream, and grated cheese on top.
Ingredients
- 2 fresh poblano chile peppers halved lengthwise, seeded
- 8 ounces bacon chopped
- 1 tablespoon bacon drippings
- 2 pounds pork loin cut into 1-inch cubes
- 1 onion diced
- 10 cloves garlic minced
- 2 jalapeño chile peppers seeded and diced
- 1 bunch cilantro chopped
- 2 teaspoons ground cumin
- 1 teaspoon dried Mexican oregano
- 1 teaspoon New Mexico chile powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground cloves
- 8 cups chicken stock
- 14.5 ounce can mild red enchilada sauce
- 29 ounce cans white hominy rinsed and drained
Instructions
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- 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 as they cool, about 20 minutes. Remove and discard skins. Dice poblanos; set aside.
- Cook bacon in a large pot over medium heat, stirring often, until fat renders and beginning to crisp, about 5 minutes. Drain on a paper towel-lined plate; discard all but 1 tablespoon drippings from the pot.
- Increase heat to medium-high; add pork to the pot. 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 to brown, about 5 minutes.
- Add poblanos, jalapeños, cilantro, cumin, oregano, chile powder, salt, and cloves to the 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 for 1 hour. Stir in hominy; cover the pot. Cook until pork is very tender, about 1 hour more.