Ken's Kickin' Posole Recipe
Pork and hominy simmer with roasted chiles and onions in a velvety red sauce in this version of the classic dish.
My 3rd or 4th batch is simmering on the stove as I type this. I try to follow the recipe as exactly as I can and it is delicious every time. It is so good, I have given a batch of it as a gift. The only ingredient substitutions I have made are: ** Pork sirloin roast works just as well as tenderloin, just trim the fat when you slice into cubes. Sirloin roasts usually seem to be cheaper. ** Grocery didn't have Poblano peppers, so I substitute with Pasilla peppers. ** Was out of fresh or chopped-in-a-jar garlic, so I used powdered. *I like the cilantro better as a topping instead of cooking it. *Half/half with yellow and white hominy, just because. It does make a huge pot of soup, but being that it is pretty labor-intensive, that makes it worth your while. It freezes and reheats perfectly, so that's what I do. Once it's cold in the fridge, it thickens up and I spoon it into foodsaver bags and freeze it in those. I think it is actually even more tasty reheated. Awesome recipe, Ken.
Made in an Instant Pot®, this rich red posole features pork shoulder, hominy, and lots of spices and herbs.
Warm your belly with this traditional Mexican pozole featuring pork, green chiles, hominy, and a rich blend of spices.
An authentic Mexican stew made with red chili pods, pork roast, pork rinds, and pigs' feet (use pork shanks instead of pigs' feet if you are squeamish). You can also substitute hominy for the posole if it is not available in your grocery store.
Feast your eyes on the collection "Main Dishes" by Cathy Myers.
Traditionally a long-simmered stew, this Mexican-inspired pork pozole is quick and easy thanks to canned hominy.
Pozole rojo, a traditional Mexican pork and hominy stew with a red broth, is flavored with guajillo peppers and topped with lettuce and onion.