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Did you know that I am obsessed with carnitas? I really am. We eat it all the time. Like twice a month. Plus, I freeze the extras and take it for lunch. A lot. I tend to be completely obsessed with things and then never want it again. In order to avoid my my overdose on carnitas, we try not to make it as often as I want it, which is every day. I decided that we should find a recipe that uses the basics of carnitas but tastes total different. Then I remember Posole.

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Posole is a dish that is fit for special occasions. It is hearty, and fresh, with so much flavor. The meat is very tender, the peppers give it a slight spiciness (if you prefer less spice, add mild peppers). While the dish is excellent on its own, the toppings really make it.

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You can add any toppings you like.

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In the picture above, I forgot to add the cabbage. The cabbage really adds a crunchy freshness to the dish. At first we were a little reluctant to add it, but it makes a huge difference in texture. The other topping we were a little leery of was the radish. Again, it compliments all of the flavors in the dish.


by Jessica

Prep Time: 30 minutes

Cook Time: 3-5 hours

Keywords: bake soup/stew

Ingredients (6-8 servings)

  • olive oil
  • salt
  • pepper
  • 3 pounds pork shoulder, cut into bite-sized pieces
  • 1 light-colored beer (Yuengling,Dos Equis, Corona, etc.)
  • 2 bay leaves
  • 4 cloves garlic, sliced
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chipotle
  • 1 teaspoon adobo
  • 1/2 teaspoon smoked paprika
  • water
  • 29 ounce can hominy, rinsed and drained
  • 29 ounce can fire roasted, diced tomatoes
  • 3 poblano peppers
  • 4 Anaheim peppers
  • 3 jalapeño peppers
  • 2 cups pork stock
  • 1 onion, diced
  • cabbage, thinly sliced
  • avocado, diced
  • sour cream or greek yogurt
  • chopped cilantro
  • radishes, sliced
  • jalapeño, thinly sliced
  • onion, diced
  • Monterey Jack cheese, shredded


Heat the oven to 350 degrees.

Heat a 6 quart Dutch Oven over medium-high heat. Salt and pepper the pork. Add oil to the pan and sear the pork on all sides. You may have to do this in 2-3 batches. Set the pork aside.

Deglaze the pan with the beer. Make sure to use a spoon to scrape all the browned bits off of the bottom of the pan. Add garlic, bay leaves, cumin, chipotle, adobo, and smoked paprika. Add the pork to the pan and fill the pan 3/4 up the pork. Place in the oven, uncovered, until most of the liquid has disappeared (about 2-3 hours).

Char the peppers on all sides on the grill or under the broiler. Place in a plastic bag or container for 20-30 minutes. Peel the translucent skin from the outside and dice the peppers.

Remove the pork from the oven. Heat the oven to 300 degrees. Add the hominy, tomatoes, peppers, pork stock, and onion. Place a lid on the pan and return to the oven. Cook for an additional hour or longer if desired.

Remove from the oven. Salt and pepper to taste. Serve with cabbage, avocado, sour cream, cilantro, jalapeño, onion, and cheese on top.

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  1. David Scott’s avatar

    Wow! That looks delicious! I am going to have to try this. Definitely not the way we make it in New Mexico, though…we tend to keep it simple. I do you hope you are using real New Mexico Chile? You will be amazed at the difference in quality and flavor. I have found a good online source; here is a link to their version of posole: http://www.chimayochilebrothers.com/traditional-posole
    Thanks for the recipe and please keep ’em coming!

  2. jessica’s avatar

    Thanks! I have read so many different recipes and Chow threads about making this soup. What I remember most is that it used to be made from human head. I took everything I learned and read and created a recipe that is warm and hearty with delicious crunchy veggies on top. When I made this I used Anaheim Chiles because it was winter in Pennsylvania. I will have to check out the link you gave me.

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