Tastes of New Mexico in the Frigid North
In this post, I'm going to share with you the two different ways that I make a warm and delicious (and super easy) batch of Posole (a spicy, slow-roasted pork and hominy stew). One method involves commercially canned goods and a crockpot, and it gets its yummy deliciousness from a slow roast throughout the day. The other puts the work way up front by canning pork in a spicy broth and then using that for a weeknight friendly 15 minute serving for two.
Whichever method you take, Posole is delicious with warmed tortillas, sour cream and cheese. You can also serve it with a wedge of lime and cilantro. Now for the recipes!
Slow Cooker Posole
Ingredients
1 tablespoon canola oil
2 pounds boneless pork loin roast, cut into 1-inch cubes
2 (14.5 ounce) cans enchilada sauce (I recommend Hatch's enchilada sauce)
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
1/2 cup green chilies, diced
4 cloves garlic, minced
1/2 teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
1/2 teaspoon salt
chicken stock
Optional: 1/4 cup cilantro, chopped
Step 1: Brown the Pork
In a skillet, over high heat, heat the oil. Add the pork, and cook and stir until the meat is browned on all sides, about 5 minutes. Remove from the heat.
Step 2: Building the Slow Cooker Soup
Empty the pork and drippings into a 4 quart (or larger) slow cooker.
Pour the enchilada sauce over the meat.
Top with the hominy, onion, chiles, garlic, cayenne pepper and oregano.
Add enough chicken stock to fill the 4 quart cooker (if using a larger crock pot, use about 3 quarts at the most).
Step 3: Cook it, Low and Slow
Cover and cook on High for 6 yo 7 hours. If you like, stir in cilantro. Stir in salt (to your taste). Cook on low for 30 minutes more.
Step 4: Serve and Enjoy
Serve with warm tortillas and sour create or shredded cheese.
Weeknight Posole (with Canned Pork)
This version starts with a bit more labor -- canning pork using Ball's Roast Pork in a Spicy Broth recipe. But then it whips together within 15 minutes on a busy weeknight, and has the long-roasted and slow cooked flavor of the other, with a lot less work to get dinner on the table!
Ingredients
A Pint of Roast Pork in Spicy Broth (see the Ball Recipe for details)
15 ounce can of red enchilada sauce (we love Hatch's red enchilada sauce)
15 ounce can of hominy, rinsed and drained
1/2 minced onion (optional)
2 cloves minced garlic
Butter
Toppings you desire (shredded cheddar cheese, sour cream or crema, tortilla chips, lime, cilantro, etc.)
Step 1: Can the Pork - In Advance
You must pressure can meat, for it to be safe, and I used the recipe for Roasted Pork in a Spicy Broth that I found in The All New Ball Book of Canning And Preserving). From start to finish, this is a multi-hour project, and you must have a good pressure canner.
My tip is to buy pork on sale, and make a big batch - it will last for up to 2 years on the shelf, is delicious in many dishes, and amazing in this one!
Step 2: Make the Posole - Day of the Meal
In a small saucepan, over medium heat, soften the onions in a little butter or oil. Add in the garlic for the final minute.
When onion and garlic are softened, add the roasted pork with the spicy broth, the enchilada sauce, the hominy, extra oregano, if needed, and salt and pepper to taste.
Heat up over medium heat until hot and fragrant.
Step 3: Serve and Enjoy
Serve with the toppings of your choice. We love to eat it with warmed tortillas (and a little crema/sour cream to cut the acidity of the dish).
Those are my two favorite ways of enjoying a warm bowl of posole Mexican soup.
Thanks for stopping by!
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