.jpg)
So you made a batch of slow cooker pulled pork for sandwiches, but now you've got a grip of pork left over. What on Earth should you do with it? Make Posole, of course! Topped with a veritable rainbow of fresh and crunchy toppings, Posole is endlessly satisfying and a sure crowd-pleaser. Even better, this recipe makes enough to freeze individual portions for a super easy weeknight dinner. Move over, Taco Night, there's a new hombre in town.
Pulled Pork Posole
Makes about 6 quarts
Ingredients:
4 large dried chiles (I like to use a mix of Pasilla, New Mexico, California, and Guajillo)
8 garlic cloves
4 tablespoons tomato paste
4 tablespoons olive oil
2 medium onions, thinly sliced
2 25-oz. cans white hominy, rinsed
3 quarts low-sodium chicken broth
4 cups pulled pork
Kosher salt and freshly ground black pepper
Tortilla chips, sliced avocado, cilantro sprigs, sliced radish, sliced jalapeno, shredded cabbage, and lime wedges (for serving)
Directions:
Remove the stems and seeds from the chiles and toast them in a dry small skillet over medium-high heat, turning, until darkened and fragrant, about 4 minutes. Place the toasted chiles in a medium bowl and cover with hot water. Allow them to sit until softened, about 5 minutes. Drain, reserving about a cup of soaking liquid. Pulse chiles in a food processor with reserved soaking liquid, garlic, and tomato paste until smooth.
Heat oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until translucent, 6–8 minutes. Add chile paste and cook, stirring, until thick and darkened, about 4 minutes. Add hominy, chicken stock, and pork; season with salt and pepper. Simmer until flavors meld, 10–15 minutes.
Top with avocado, cilantro, radish, jalapeno, cabbage, and lime wedges. Serve with tortilla chips for dipping.
Comments