This is my version of the classic dish. Part soup, part stew but always comforting. Garnish with lime wedges, sour cream, and grated cheese on top.

Ken from CA
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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 the poblano chiles cut-side-down onto the baking sheet.

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  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the chiles.

  • Cook and stir the bacon in a large pot over medium heat until it has released its fat and is beginning to crisp, about 5 minutes. Drain the 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 the pork loin cubes. Cook, stirring occasionally until browned on all sides, about 5 minutes. Remove the pork from the pot, and reduce the heat to medium. Stir in the onion and garlic; cook and stir until the onion has softened and is beginning to turn brown, about 5 minutes.

  • Stir the roasted poblano chiles, jalapeno peppers, oregano, cumin, New Mexico chile powder, cloves, salt, and cilantro into the onions; cook for 1 minute. Pour in the chicken stock and enchilada sauce. Stir in the 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 the hominy, recover, and continue cooking 1 hour more until the pork is very tender.

Cook's Note

The fresh chiles can either be roasted under a broiler or on a grill till the skin blisters and blackens, then wrapped in foil. After 10 minutes remove and the skin will peel off.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

336 calories; 15.8 g total fat; 56 mg cholesterol; 1103 mg sodium. 26.7 g carbohydrates; 21 g protein; Full Nutrition

Reviews (113)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/06/2010
My boyfriend who considers himself an honorary Mexican and has eaten a LOT of posole in his life said this is the best he's ever had! Now that's a compliment! It had a nice deep smoky flavour, tender meat, lotsa yummy hominy, just a little background of spicy, and a good broth-to-goodies ratio. Some notes: It did take me about an hour or more to get to the first simmer, although I was going at a leisurely pace. I subbed 1/8 tsp allspice because I was out of cloves, and used whole cumin seeds crushed with my mortar & pestal. I topped it with fresh lime, cilantro, shredded mexican blend cheese, extra crushed Mexican oregano, chunks of avocado, and homemade tortilla strips with cumin & corriander. I wish I had cabbage though. I think the crushed oregano really put it over the top. IMO it didn't need the cheese. Thank you so much for this awesome recipe I can't wait to eat the leftovers today! Read More
(64)

Most helpful critical review

Rating: 3 stars
11/15/2011
This came out more like soup... I was a little disappointed as the first posole I had was really good and it is roasted in the oven for a few hours. That made the pork very tender and fall apart yummy. This isn't as much... and the red enchilada sauce threw me off... Read More
(2)
157 Ratings
  • 5 star values: 142
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/06/2010
My boyfriend who considers himself an honorary Mexican and has eaten a LOT of posole in his life said this is the best he's ever had! Now that's a compliment! It had a nice deep smoky flavour, tender meat, lotsa yummy hominy, just a little background of spicy, and a good broth-to-goodies ratio. Some notes: It did take me about an hour or more to get to the first simmer, although I was going at a leisurely pace. I subbed 1/8 tsp allspice because I was out of cloves, and used whole cumin seeds crushed with my mortar & pestal. I topped it with fresh lime, cilantro, shredded mexican blend cheese, extra crushed Mexican oregano, chunks of avocado, and homemade tortilla strips with cumin & corriander. I wish I had cabbage though. I think the crushed oregano really put it over the top. IMO it didn't need the cheese. Thank you so much for this awesome recipe I can't wait to eat the leftovers today! Read More
(64)
Rating: 5 stars
05/06/2010
My boyfriend who considers himself an honorary Mexican and has eaten a LOT of posole in his life said this is the best he's ever had! Now that's a compliment! It had a nice deep smoky flavour, tender meat, lotsa yummy hominy, just a little background of spicy, and a good broth-to-goodies ratio. Some notes: It did take me about an hour or more to get to the first simmer, although I was going at a leisurely pace. I subbed 1/8 tsp allspice because I was out of cloves, and used whole cumin seeds crushed with my mortar & pestal. I topped it with fresh lime, cilantro, shredded mexican blend cheese, extra crushed Mexican oregano, chunks of avocado, and homemade tortilla strips with cumin & corriander. I wish I had cabbage though. I think the crushed oregano really put it over the top. IMO it didn't need the cheese. Thank you so much for this awesome recipe I can't wait to eat the leftovers today! Read More
(64)
Rating: 5 stars
04/30/2010
This recipe was awesome!! The thing I did differently was that I used hot instead of mild enchilada sauce, and also I used leftover broth from my freezer (from carne en su jugo). I also cooked the pork roast whole and shredded it after it was cooked. I also served mine with cabbage, onion, raddish, limes, tostadas and hotsauce. Thanks for sharing this recipe. Read More
(45)
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Rating: 5 stars
03/28/2011
I cannot tell you how delicious this recipe is it deserves 10 stars! If you would like to make a healthier version you can also try it with turkey bacon and beef stew bits if your store does not carry poblanos use canned green chiles. But let me be perfectly clear when I say this recipe is fantastic as is! I am mexican american and this tastes exactly like what I grew up with the flavors are perfecto!!! Read More
(38)
Rating: 5 stars
05/06/2010
Hi Ken! Yours is our new favorite posole recipe. The blend of chiles is spot on. I used blsl chicken breast instead of pork loin as this is what I had in the freezer. Condiments: sliced radishes shredded cabbage sliced scallions sour cream and lime wedges. Fabulous! Thank you for sharing. Read More
(20)
Rating: 5 stars
10/27/2010
AMAZING!!! Made almost as written and this just may be my new favorite soup recipe definitely makes the top 10 at least! I let it cook on low for 2 hours before adding the hominy and then another hour on med-low and the pork was melt-in-your-mouth-fall-aparty!!! Next time I'll cut the recipe in half though cause it makes a VAT I froze half but it won't be in there long =) Seved it with sliced radishes avocado sour cream a lime wedge and fresh fried tortilla strips. I know some people like cabbage in Posole but I prefer it without... Heck some people put pig's feet in there too but I won't be making that addition either! I just LOVE this recipe and it is authentic enough for this Gringa =) Read More
(18)
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Rating: 5 stars
12/16/2010
This has become a family favorite. I've made a few changes so the rating reflects that although I would rate it 4 stars when made as written (which I did the first time I made it. For my taste the hominy has a good "bite" but no flavor. So now I add 2 14.5oz. cans of white hominy and 2 14.5oz cans of sweet corn. I don't like to mess with all of those peppers on a normal weeknight so I substitute 1/2 cup of salsa verde for both types of peppers. I also use this recipe when I have leftover pork tenderloin to use up so I can skip that part of step 3 and just add the leftover pork with the stock. I think that I would like to try adding one more can of enchilada sauce in place of one cup of stock; I think the enchilada sauce kind of gets "lost" in all that broth so I'm going to give that a try the next time I make this. We serve it with tortilla strips shredded mild cheddar and sliced avocado. Love it! Read More
(16)
Rating: 5 stars
11/08/2010
This is one of my favorite Mexican stews. All the ingredients come together with full flavor. I also roasted the jalapenos (about 6) used about half the amount of chicken broth and garnished with sour cream and fresh avocado. Delicious! Read More
(10)
Rating: 5 stars
01/28/2018
1-27-2018 Sometimes I can get pretty long-winded in a review (it s my tendency overall). This time however I ll be brief. Make this. Now. Exactly as the recipe directs. Just make double what you think you ll need. Read More
(8)
Rating: 4 stars
02/22/2011
This was really good although I made some adjustments. I didn't use any bacon I thought it would take away from the actual flavor. I also left out the cloves personal preference. I fried the pork in a little olive oil instead. Otherwise I followed it exactly and it was so delicious and comforting. Served it with some warm corn tortillas. Read More
(8)
Rating: 3 stars
11/15/2011
This came out more like soup... I was a little disappointed as the first posole I had was really good and it is roasted in the oven for a few hours. That made the pork very tender and fall apart yummy. This isn't as much... and the red enchilada sauce threw me off... Read More
(2)