BRING IN THE NEW YEAR WITH AN OLD TRADITION.
This classic Mexican soup is one the family is sure to enjoy. Made with hominy, a corn that has been treated with lime to soften the kernels and remove the hulls, this soup has a mouthwatering taste you won’t forget. This dish features mouthwatering pork shoulder and is seasoned with amazing spices we know you will love. Don Juan Chilies has many of the favorite ingredients found in this posole recipe. So, make sure to place your order before crafting this delectable dish. Our authentic collection of chiles, spices, and herbs is the perfect way to complete any dish, and we have been providing affordable ingredients to chefs, helping take their food to the next level. Enjoy this posole with your family and get them excited for their next meal!
- 2 tbsp. Don Juan Chiles Ancho Pasilla Chile Powder
- 10 Don Juan Chiles Hatch New Mexico Chiles
- 2 tbsp. Vegetable oil
- Pork Shoulder
- 1 tbsp. Don Juan Chiles Sea Salt
- 1 tbsp. Don Juan Chiles Whole Black Pepper
- 1 tsp. Don Juan Chiles Granulated Garlic
- 8 cups of water
- 1 tbsp. Don Juan Chiles Mexican Oregano
- 1 tbsp. Don Juan Chiles Ground Cumin
- 1 Don Juan Chiles Bay Leaf
- 2 tbsp. Lime juice or 2 lime wedges
- 1 tbsp. Don Juan Chiles Cilantro
- 2 15oz cans of Hominy
- Don Juan Chiles Tortillas
thoughts before starting
Adding other chile powders can help spice things up. Some love to add an extra 2 oz. White flour to their posole to give it some extra fluff.
what you'll need to start
Skillet, pot, stovetop, cutting board, spatula, fork, food processor.
- Rehydrate the chiles using our proven chile rehydration method.
- Blend rehydrated chiles in a food processor..
- Season the pork shoulder with salt, black pepper, and granulated garlic.
- In a large pot or dutch oven, warm vegetable oil in the pot until it is shiny. Add pork and sear each side for a few minutes until it begins to brown.
- Add pureed chiles and water to pot and scrape off the brown bits from the pork searing.
- Bring this mix to a boil and then turn it down to low to medium-low heat, and add in the remaining dry spices.
- Let it sit for 2 to 3 hours (the pork should be so tender it falls apart easily when poked with a fork).
- Once the pork is done, take it out, shred it, and put it back in.
- Add hominy and lime juice.
- Taste your soup and add any seasonings or herbs to your liking.
- Bring back to a boil and then remove it from the heat.
- Pour into bowls and serve with heated tortillas, as well as shredded cabbage on top as a garnish.