Holiday Pork Posole

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 29 يناير 2026

يتوافق مع الإرشادات التحريريةتأسست. 2 دقيقة وقت القراءة

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This aromatic pork posole is a quintessential Mexican-inspired stew that brings a sense of occasion to any table. Known for its rich, deep crimson broth and tender chunks of slow-cooked pork shoulder, this dairy-free dish is traditionally made with hominy—a type of processed maize that delivers a unique, nutty texture. The subtle heat from the ancho chillies provides a sophisticated warmth rather than an overpowering spice, making it a wonderful centrepiece for a festive gathering or a chilly autumn evening.

Preparing this recipe over two days is the secret to its incredible depth of flavour. By allowing the pork and broth to rest overnight, you can easily remove the excess fat and ensure a clean, vibrant finish. For the best experience, serve it in generous bowls with plenty of fresh toppings like sliced spring onion, coriander, and a squeeze of lime to cut through the savoury richness. It is a nourishing, heart-healthy meal that fits perfectly into a dairy-free lifestyle.

Ingredients for Holiday Pork Posole

4 medium onions, divided
110ml canola oil or vegetable oil, divided
4 tablespoons ancho chilli powder,* divided
2 tablespoons plus 2 teaspoons dried oregano (preferably Mexican), divided
1 6-to 2.9kg bone-in pork shoulder (Boston butt), cut into 4- to 5-inch pieces, some meat left on bone
1200ml (or more) low-salt chicken broth
4 200g cans diced green chillies, drained
5 large garlic cloves, minced
4 ملاعق صغيرة من الكمون المطحون
4 425g cans golden or white hominy, drained
4 limes, each cut into 4 wedges
Thinly sliced spring onion
كزبرة طازجة مفرومة

How to make Holiday Pork Posole

Preheat oven to 177°C. Thinly slice 2 onions. Heat 60ml oil in heavy large ovenproof pot over medium-high heat. Add sliced onions to pot and sauté until onions begin to soften, about 3 minutes. Add 1 tablespoon plus 1 teaspoon ancho chilli powder and 1 tablespoon plus 1 teaspoon oregano; stir to coat. Sprinkle pork with salt and add to pot. Add 1200ml broth. Bring to boil. Cover and transfer to oven.

Braise pork until tender enough to shred easily, about 2 hours. Using slotted spoon, transfer pork to large bowl. Pour juices into another large bowl. Refrigerate separately uncovered until cool, then cover and keep chilled overnight.

Discard fat from top of chilled juices; reserve juices. Chop pork into 1/2-inch cubes, discarding excess fat. Thinly slice remaining 2 onions. Heat remaining 45ml oil in heavy large pot over medium-high heat. Add onions; sauté until soft, stirring often, about 7 minutes. Add remaining 2 tablespoons plus 2 teaspoons ancho chilli powder, remaining 1 tablespoon plus 1 teaspoon oregano, diced chillies, garlic, and cumin; stir 30 seconds. Add pork, reserved juices, and hominy. Bring to boil; reduce heat to low. Cover with lid slightly ajar and simmer 30 minutes to allow flavours to blend, adding more broth to thin, if desired. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cool. Cover and keep chilled. Rewarm before continuing.

Ladle posole into bowls. Garnish with lime wedges, spring onion, and coriander.

Available in the spice section of many supermarkets and at Latin markets.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.