Ken’s Kickin’ Posole

May 24, 2023May 24, 20230 0
Ken's Kickin' Posole recipe for a spicy Mexican soup
in Soup

Prep

30 min

Cook

90 min

Ready In

2 hours

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

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
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1 bunch cilantro , chopped
8 cups chicken stock
1 can mild red enchilada sauce
2 cans white hominy , rinsed and drained

Nutrision Information

Servings Per Recipe
8
Calories
400
Sugar
3g
Fat
23g
Posole is a traditional Mexican soup that is usually served on weekends or for special occasions. This version, Ken's Kickin' Posole, adds a spicy kick with the use of jalapenos, poblano peppers, and various spices. The smoky flavor of the charred poblano peppers pairs well with the tender pork and hominy, creating a hearty soup that will warm you up from the inside out. Serve with a side of warm tortillas and enjoy!

Instructions

1.Char the poblano peppers over an open flame until the skin is blackened.
2.Place the peppers in a bowl and cover with plastic wrap. Let sit for 15-20 minutes or until cool enough to handle. Peel the skin and remove the stem and seeds. Chop the peppers and set aside.
3.In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and drain on a paper towel. Reserve 1 tablespoon of the bacon drippings.
4.Season the pork cubes with salt and black pepper. In the same pot as the bacon, brown the pork in small batches. Remove the pork and set aside.
5.Add the onion, garlic, jalapeno peppers, oregano, cumin, New Mexico chile powder, cloves, and salt to the same pot and cook until the onions are soft and translucent.
6.Add the pork back to the pot along with the cilantro, chicken stock, enchilada sauce, chopped poblano peppers, and hominy. Cover and simmer for 1-1.5 hours, until the pork is tender.
7.Serve hot with crispy bacon as a garnish.

PROS

This spicy Mexican soup is flavorful and filling, perfect for a cold winter night.

The pork and hominy provide a good source of protein and fiber.

The different spices used in this recipe have been known to aid in digestion and reduce inflammation.

CONS

This soup may be too spicy for some sensitive taste buds.

The bacon used as a garnish adds extra calories and fat to the dish, so it is best enjoyed in moderation.

HEALTH & BENEFITS

This soup is a good source of protein and fiber, which can help to keep you feeling full and satisfied.
The different spices used in this recipe have been linked to aiding in digestion, reducing inflammation, and boosting the immune system.

Print

Leave a Reply

Your email address will not be published.