It is a chilly day here in New Jersey. Winter is definitely here. I love making soup when the weather gets cold, it is a comforting end nurturing way for me to take care of my family. Pork Posole is a Mexican pork stew that is traditionally made with ancho or poblano chilis, in a rojo (red) sauce or (Verdi) green sauce; that is slow roasted with pork and uses hominy, made from processing dried kernels and alkali. It is signature in Posole and gives it a distinctive taste. My Posole is a take on the traditional and I use white corn fresh off the cob. Not traditional but it is a nice addition none the less.
This dish is perfect to make using leftover pork, which is being morphed into this Posole from my Cuban pork. I like to add enchilada sauce for depth to the Posole, since I want a rich authentic flavor. This is such a soulful satisfying dish that is hearty and filling. With leftover pork doing double duty this hearty soup or stew if you will, is done in 35 minutes if you make the enchilada sauce in advance or use canned.
If you’re looking for a hearty soup that is fast, and full of flavor this is one to try. Traditionally Posole is served with shredded cabbage, and sliced radishes. I like to serve it with sliced avocado and sliced radish, as I like the contrast and bite from the radishes.
I hope you give this a try I think I you will be pleasantly surprised.
Easy Rojo Pork Posole
A fast and easy take on a classic Mexican dish!
- 3 cups of chicken stock
- 1 Tbsp. of vegetable shortening
- 1 Tbsp. of flour
- 1 1/2 cups of enchilada sauce
- 1 small onion diced
- 1 pablano pepper diced
- 1 clove of garlic minced
- 2 cups of leftover cooked shredded Cuban Or Mexican pulled Pork
- 1 1/2 tsp. of chili powder
- 1 tsp. of chipotle pepper flakes or chipotle chili powder
- 1 tsp. cumin
- 1 cup of cooked white corn off the cob, butter and salt for flavor
- Kosher salt and cracked black pepper to taste
- sliced radishes, avocado, squeeze of lime, and fresh chopped cilantro
For the Enchilada Sauce
- 2 Tbsp vegetable shortening
- 2 Tbsp all-purpose flour
- 2 Tbsp chili powder 1 tsp. of chipotle chili flakes or chipotle chili powder
- 2 cups of chicken stock
- 2 Tbsp. of tomato paste
- 1 tsp. cumin
- 1/2 tsp garlic powder
- Kosher salt and cracked black pepper
- In a medium saucepan heat vegetable shortening. Add in flour to make a roux, add in chili powder, chili flakes, garlic powder, and cumin, whisking in tomato paste and chicken stock, add in salt and pepper. Mix well to incorporate and let simmer for 15 minutes. Set aside for Pork Posole, or an Mexican dish.
For the Posole
- Finely dice the onion, then add it to a pot along with the canola oil. Sauté the onion, pablano pepper, and garlic in the oil over medium heat for 3-4 minutes, or until it is tender and transparent. Add the flour and chili powders cumin, and continue to sauté for two minutes.
- Add enchilada sauce, chicken stock, pork, corn, salt and pepper.
- Simmer for 35-40 minutes, partially covered. Stirring occasionally. Posole will thicken as it simmers.
- When done, ladle into bowls, serve with sliced radish, avocado and a squeeze of lime, and chopped fresh cilantro, if desired.