Posole, or pozole, is a traditional Mexican soup or stew. This recipe for Jalisco Red Posole is inspired by the flavors of Northern Mexico. Made with tender diced pork ribs, the posole features a chili sauce and pork stock broth. Stir in the drained corn and you are ready to serve. Posole is traditionally served with a host of accompaniments in separate bowls so that everyone can add what they like to their bowl of posole. This recipe provides recommendation for accompaniments, but feel free to get creative in your additions.
- 1.5 kilograms pork ribs (as meaty as possible)
- 1 onions (peeled)
- 4 ancho chile pepper (deveined and deseeded)
- 4 chili peppers (guajillo, deveined and deseeded)
- 15 1/4 ounces sweet corn (drained)
- lettuce (shredded)
- radishes (finely sliced)
- onions (diced)
- sour cream
- lime (quartered)
- tortilla chips
- dried oregano
- chili powder
- fresh cilantro
- Put the ribs and the whole onion in a stock pot. Cover with water and simmer on low heat for about an hour, until tender and falling off the bone. (Occasionally remove the foam that collects on the surface of the water.) Remove the meat but don’t discard the stock. Debone and dice the meat. Set aside.
- As the stock sits, remove the fat that gathers on the surface.
- While the pork is cooking, cover the chili peppers with boiling water and let them sit until they soften. Blend the peppers with a little of the water they soaked in until a thick sauce is formed.
- In a pot, combine the chili sauce, pork meat, and the reserved stock until everything is covered. Salt to taste.
- Simmer on low heat for half an hour or until slightly thickened.
- Remove from heat and stir in the drained corn.
- Put the accompaniments in different bowls on the table so each person can decorate their posole as they like.
PER SERVING *
|Calories1510Calories from Fat910|
|% DAILY VALUE*|
|Calories from Fat910|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.