Pulled Pork Posole
So you made a batch of slow cooker pulled pork for sandwiches, but now you've got a grip of pork left over. What on Earth should you do with it? Make Posole, of course! Topped with a veritable rainbow of fresh and crunchy toppings, Posole is endlessly satisfying and a sure crowd-pleaser. Even better, this recipe makes enough to freeze individual portions for a super easy weeknight dinner. Move over, Taco Night, there's a new hombre in town.
Pulled Pork Posole
Makes about 6 quarts
4 large dried chiles (I like to use a mix of Pasilla, New Mexico, California, and Guajillo)
8 garlic cloves
4 tablespoons tomato paste
4 tablespoons olive oil
2 medium onions, thinly sliced
2 25-oz. cans white hominy, rinsed
3 quarts low-sodium chicken broth
4 cups pulled pork
Kosher salt and freshly ground black pepper
Tortilla chips, sliced avocado, cilantro sprigs, sliced radish, sliced jalapeno, shredded cabbage, and lime wedges (for serving)
Remove the stems and seeds from the chiles and toast them in a dry small skillet over medium-high heat, turning, until darkened and fragrant, about 4 minutes. Place the toasted chiles in a medium bowl and cover with hot water. Allow them to sit until softened, about 5 minutes. Drain, reserving about a cup of soaking liquid. Pulse chiles in a food processor with reserved soaking liquid, garlic, and tomato paste until smooth.
Heat oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until translucent, 6–8 minutes. Add chile paste and cook, stirring, until thick and darkened, about 4 minutes. Add hominy, chicken stock, and pork; season with salt and pepper. Simmer until flavors meld, 10–15 minutes.
Top with avocado, cilantro, radish, jalapeno, cabbage, and lime wedges. Serve with tortilla chips for dipping.
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