How to Make Ken's Kickin' Posole - A Step-by-Step Guide

Ken's Kickin' Posole is a fiery and flavorful Mexican stew that will warm you up from the inside out. This traditional dish originates from the southwestern region of the United States and is a beloved comfort food for many. With its hearty chunks of pork, spicy chilies, and Mexican seasonings, this posole packs a punch and is perfect for those who love a bit of heat in their meals.

Posole, also spelled pozole, is a traditional Mexican soup or stew made with hominy (dried maize kernel...

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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
  • ¼ teaspoon ground cloves
  • ½ teaspoon kosher salt
  • 1 bunch cilantro, chopped
  • 8 cups chicken stock
  • 1 (14.5 ounce) can mild red enchilada sauce
  • 2 (29 ounce) cans white hominy, rinsed and drained

Information

  • Prep Time: 20 mins
  • Cook Time: 2 hrs 30 mins
  • Additional Time: 20 mins
  • Total Time: 3 hrs 10 mins
  • Servings: 12

  • Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place poblano chiles cut-side-down onto the baking sheet.
  • Cook under the preheated broiler until skin of peppers has blackened and blistered, about 5 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Once cool, remove skins and discard. Dice chiles.
  • Cook and stir bacon in a large pot over medium heat until it has released its fat and is beginning to crisp, about 5 minutes. Drain bacon on a paper towel-lined plate and discard all but 1 tablespoon of bacon grease from the pot. Increase the heat to medium-high and add pork loin cubes. Cook, stirring occasionally until browned on all sides, about 5 minutes. Remove pork from the pot and reduce the heat to medium. Stir in onion and garlic; cook and stir until onion has softened and is beginning to turn brown, about 5 minutes.
  • Stir roasted poblano chiles, jalapeño peppers, oregano, cumin, New Mexico chile powder, cloves, salt, and cilantro into onions; cook for 1 minute. Pour in chicken stock and enchilada sauce. Stir in bacon and pork cubes and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer, 1 hour. Stir in hominy, recover, and continue cooking, 1 hour more until pork is very tender.
  • Nutrition

    326 cal.

    • Total Fat: 15g
    • Saturated Fat: 5g
    • Cholesterol: 55mg
    • Sodium: 1101mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 5g
    • Total Sugars: 4g
    • Protein: 21g
    • Vitamin C: 19mg
    • Calcium: 60mg
    • Iron: 3mg
    • Potassium: 532mg