Ken's Spicy Red Posole

Name: Ken's Spicy Red Posole
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 1 tbsp Bacon Fat; 8 cups Chicken Stock; 1 bunch Fresh Cilantro; 8 oz Fully Cooked Bacon; 10 whole Garlic; 0.25 tsp Ground Cloves; 2 tsp Ground Cumin; 58 oz Hominy; 2 whole Jalapeño Pepper; 1 tsp Mexican Chili Powder; 1 tsp Mexican Oregano; 1 whole Onion; 2 whole Poblano Pepper; 2 lb Pork Loin Dish; 14.5 oz Red Enchilada Sauce; 0.5 tsp Salt

Dinner 🍽️Lunch 🥪Soup 🍲 Mexican High-Protein 💪Sugar-Free Gluten-Free Comfort-Food Clean Eating

Ken's Spicy Red Posole layers smoky bacon, tender pork, and roasted poblano heat into a rich, chile-forward broth brimming with hominy. Cumin, oregano, and a touch of clove round out the flavor, while the mild red sauce brings a gentle warmth. Serve this hearty bowl for dinner on a cool evening with lime, cilantro, and your favorite toppings.

Prep20 mins
Cook2 hrs 30 mins
Serves12
DifficultyMedium

1

Position an oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil.
2

Arrange the poblanos, cut-sides down, on the prepared baking sheet. Broil until the skins are blackened and blistered, about 5 minutes.
3

Transfer the poblanos to a bowl and seal tightly with plastic wrap. Let them steam as they cool, about 20 minutes.
4

Peel off and discard the skins. Dice the poblanos and set aside.
5

Cook the bacon in a large pot over medium heat, stirring often, until the fat renders and it begins to crisp, about 5 minutes.
6

Drain the bacon on a paper towel-lined plate; discard all but 1 tablespoon of drippings from the pot.
7

Increase the heat to medium-high and add the pork to the pot. Cook, stirring occasionally, until browned on all sides, about 5 minutes.
8

Transfer the pork to a plate and reduce the heat to medium. Add the onion and garlic; cook and stir until the onion softens and begins to brown, about 5 minutes.
9

Add the poblanos, jalapeños, cilantro, cumin, oregano, chile powder, salt, and cloves to the pot; cook for 1 minute.
10

Add the chicken stock, enchilada sauce, bacon, and pork; bring to a simmer over medium-high heat.
11

Reduce the heat to medium-low, cover, and simmer for 1 hour.
12

Stir in the hominy and cover the pot. Cook until the pork is very tender, about 1 hour more.