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Ken's Kickin' Posole
Ken's Kickin' Posole
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Prep Time:
20 minutes
Cook Time:
150 minutes
Total Time:
190 minutes
Spicy roasted pork and hominy create a rich, velvety red posole sauce in this mouthwatering twist on a classic dish.
Ingredients:
  • 2 fresh poblano chile peppers
  • 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 jalapeno peppers, seeded and diced
  • 1 teaspoon dried Mexican oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon New Mexico chile powder
  • 0.25 teaspoon ground cloves
  • 0.5 teaspoon kosher salt
  • 1 bunch cilantro, chopped
  • 8 cups chicken stock
  • 1 (14.5 ounce) can mild red enchilada sauce
  • 2 (29 ounce) cans white hominy, rinsed and drained
Instructions:
  • Preheat the broiler with the rack 6 inches from the heat source. Line a baking sheet with aluminum foil and arrange poblano chiles cut-side-down on it.
  • Broil peppers until skin blackens and blisters, approximately 5 minutes. Transfer to a bowl, seal tightly with plastic wrap, and let steam for 20 minutes. Remove and discard skins, then dice chiles.
  • In a large pot over medium heat, cook bacon until it releases its fat and starts to crisp, around 5 minutes. Drain bacon on a paper towel-lined plate, leaving 1 tablespoon of grease in the pot. Increase heat to medium-high, add pork loin cubes, and cook until browned on all sides, about 5 minutes. Remove pork from pot, reduce heat to medium, and sauté onion and garlic until onion softens and begins to brown, about 5 minutes.
  • Combine roasted poblano chiles, jalapeño peppers, oregano, cumin, New Mexico chile powder, cloves, salt, and cilantro with onions, cook for 1 minute. Add chicken stock and enchilada sauce. Mix in bacon and pork cubes, bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer for 1 hour. Add hominy, cover, and continue cooking for 1 more hour until pork is very tender.

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