Posole (or pozole) is a traditional soup in Mexico, often served Christmas eve, and in many parts of the country on Thursdays and Saturdays all year round. This posole rojo, or “red” posole, is made with pork shoulder or shanks, red chiles, and lots of hominy corn.
This is a great comfort soup that is both delicious and easy to make. I made this with left over pork carnitas I made over the weekend and only takes about 15 minutes to prep and about 30 minutes to simmer. Garnish with some avocado, radish and fresh cilantro and some crusty bread and it’s a meal you and your family will love on a cold winters day or night!
I made mine a little non-traditional with chick peas instead of hominy (white corn).
Here’s what you will need:
1 Lg Vidalia Onion med diced
1 TBS Olive oil
3 TBS chili powder (mild or hot depending on your preference. I used mild)
1 TBS ground cumin
2 tsp Spanish paprika
2 tsp dry spanish oregano
1 TBS gluten free flour or regular all purpose flour if you don’t have a gluten allergy
1/2 tsp cayenne pepper
3 cloves garlic minced
1 TBS kosher salt or Himalayan salt
2 tsp freshly ground black pepper
1 1/2 Qt of good organic low sodium chicken stock
2 C water
1 15oz can of diced tomatoes
1 15oz can of chick peas or for traditional use 1 can hominy
1 – 4oz can of green chili’s
zest and juice of one lime
1/4 cup chopped cilantro and more for garnish
2 1/2 C shredded precooked pork shoulder
Garnish with chunked avocado, radish, fresh torn cilantro
In a large stock pot heated to med-med/high add the TBS of olive oil and then add the chopped onion and sweat the onion until translucent. Try not to brown and season with a little salt. Add the minced garlic and cook an additional 2 minutes then add the chili powder, cumin, paprika, oregano and flour while continually stirring for a couple minutes more.
Next slowly add the stock and the water then add the tomatoes, chick peas or hominy (which ever you are using), green chili’s, lime zest and juice and 1/4 chopped cilantro. Bring to a low simmer and put a lid on the pot. Simmer 30 minutes and enjoy. Garnish with fresh avocado, radish slices and torn cilantro. Delicious!