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


Ingredients:

  • 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)


Directions:


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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