New Mexican Posole Recipe | How to Make Mexico Posole | Mexico Red Chile Posole | Best Pozole Recipe

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are lower in fat and pork loin is often less expensive.

hominy

🥗Healthier: quinoa

💰Cheaper: cornmeal

Quinoa is a nutritious alternative while cornmeal can be a budget-friendly swap.

Start by cooking smoked pork hocks and turkey drumstick in water for 24 hours to create a rich broth.

After 24 hours, drain the broth and separate the meat from the bones.

Prepare to make posole by roasting red chili pods, removing seeds and stems, and boiling them with garlic.

In two large stock pots, add water and lime.

Cube the pork butt and brown it with onions in one of the pots, adding salt (about 1 teaspoon per pound of meat).

Add the ground beef to the other pot with the broth and bay leaves.

Combine the browned pork butt with the broth and ground beef in the pots.

Toast the red chili pods in a skillet for 20-40 seconds to add flavor.

Boil the toasted chili pods with garlic for about 30 minutes, then blend with water in a Vitamix, ensuring to let heat escape while blending.

Add cumin and Mexican oregano to the blended chili mixture before combining it with the meat and broth.

Check the posole for tenderness and saltiness, ensuring the hominy is fully cooked but not mushy.

Cooking Techniques

Equipment Needed

Spice Level: