Ken's Kickin' Posole Recipe

My boyfriend who considers himself an honorary Mexican and has eaten a LOT of posole in his life said this is the best he's ever had! Now that's a compliment! It had a nice deep smoky flavour, tender meat, lotsa yummy hominy, just a little background of spicy, and a good broth-to-goodies ratio. Some notes: It did take me about an hour or more to get to the first simmer, although I was going at a leisurely pace. I subbed 1/8 tsp allspice because I was out of cloves, and used whole cumin seeds crushed with my mortar & pestal. I topped it with fresh lime, cilantro, shredded mexican blend cheese, extra crushed Mexican oregano, chunks of avocado, and homemade tortilla strips with cumin & corriander. I wish I had cabbage though. I think the crushed oregano really put it over the top. IMO it didn't need the cheese. Thank you so much for this awesome recipe I can't wait to eat the leftovers today!

Excellent, but I didn’t follow the recipe exactly. I skipped all the bacon and I put everything in a crockpot on low for ~ 12 hours (overnight). Topped with radishes, lime, cilantro, and cabbage.

My favorite Posole recipe. Instead of canned hominy, I bought dried hominy and cooked it in a separate pot using chicken broth and other seasoning. It takes more time for the Posole to cook. I have made this recipe with canned hominy too, but cooking dried hominy takes the flavor to a different level.

Made it for the first time yesterday for the family. I did have to add a few more things to it though cause I had more meat because I used pork butt instead of pork loin. Pork butt is more flavorful, juicy and the spices soak right into it. I followed this recipe to a T. I added 2 onions another helping of garlic some cayenne pepper and more Mexican chili powder saute them together threw it in the pot with the rest. Otherwise let's just say this was a hit!! Just enough spice and kick and the family loved it.

Delicious! I've been wanting to make this for a while, and decided it would be the perfect meal to send off 2017. I followed the recipe exactly, except: 1) I added a 19oz can of enchilada sauce, because the store only at 10oz, or larger, and 2) I cooked the pork loin in my crock pot for 6 hours. Seasoned it with all the spices listed, and poured about a two cups of the chicken broth over it, that I transferred to the larger pot once the pork was ready to go in. Soooooo tender and juicy, added a nice flavor to the soup base. The flavors in this posole are great, and just the right amount of "kick". My boyfriend said it was the best thing I made all year. ;) Will definitely make it again!

Awesome. I discovered I didn't have poblano Chiles so I subbed in guajillo dried peppers, which i boiled until soft, then blended with immersion blender untilm smooth. They are good and a little sweet, and I always have some dried guajillo peppers in a bag just waiting around for months to be used. I had fresh mini sweet peppers, yellow and red, which I sautéed with the onions. Holy cow the sweet peppers made it taste delicious. Also, I boiled the pork separately in chicken stock for a while until it was soft, then added everything to it. The oregano from the garden was blooming, and I just added fresh blossoms and all, which made it flavorful and delicious. Also a few shots of tobacco. Then I added some kale to give it a little bit of greens so it is healthier and anti-inflammatory. You can adjust anything in this recipe and it some out tasting good. If you don't have enchilada sauce, sometimes I just use a can of tomato sauce and a spoon of flour, no problem.

My 3rd or 4th batch is simmering on the stove as I type this. I try to follow the recipe as exactly as I can and it is delicious every time. It is so good, I have given a batch of it as a gift. The only ingredient substitutions I have made are: ** Pork sirloin roast works just as well as tenderloin, just trim the fat when you slice into cubes. Sirloin roasts usually seem to be cheaper. ** Grocery didn't have Poblano peppers, so I substitute with Pasilla peppers. ** Was out of fresh or chopped-in-a-jar garlic, so I used powdered. *I like the cilantro better as a topping instead of cooking it. *Half/half with yellow and white hominy, just because. It does make a huge pot of soup, but being that it is pretty labor-intensive, that makes it worth your while. It freezes and reheats perfectly, so that's what I do. Once it's cold in the fridge, it thickens up and I spoon it into foodsaver bags and freeze it in those. I think it is actually even more tasty reheated. Awesome recipe, Ken.

We've been making this for a couple of months now, and it is absolutely delicious! I've made it on the stove and in the crock pot. Either way, its just awesome! I usually skip the bacon and bacon grease, just because I don't usually have bacon available. The only other adjustments I made was reducing the chicken broth to 6 cups and adding another can of enchilada sauce. And if I feel like its a little brothy and thin, I'll add a mixture of a Tbs of cornstarch and a little water to thicken it up a bit. Don't forget to serve it with sliced avocados, lemon squeezes, shredded cabbage, chopped onion, and crumbled tortilla chips!! YUMMY!!!!

GREAT recipe!!! Did just a couple of things different but this recipe would stand alone just fine. My differences... *Roasted the Poblanos and Jalapenos at the same time. Did not cut them or anything just roasted on the sheet and peeled when cooled, then deseeded. *Added 1 diced carrot in with the onion and garlic *Had to use 4 cups of homemade broth and then 3 cups of Swansons flavor booster and water. *Used one can enchilada sauce (mild) and 2 small cans Rotels enchilada sauce (hot), *Only used one large can of hominy. It was just too much for our taste. My husband LOVED it and I felt it was near spot on - being hispanic I have had my share of Pozole and Menudo. This would rate right up there with my grandmothers!

This was delicious! I had hoped for some extra to freeze, but after everyone got seconds there was none. The broth was wonderful. I had leftover Boston butt pork roast, so I started with the sautéing of the onions and garlic in a tbs of bacon grease, added all other ingredients, including chopped pork roast, and simmered for 30 minutes before adding hominy. Simmered another end 30 and voila! half the time but same deliciousness. (Did cheat with roasting poblanos. Used equivalent amount of jarred fire roasted green chilies, which gave some heat but not too much)

ABSOLUTELY WONDERFUL!!! I followed the recipe exactly (including the ground cloves), and Hubs and I couldn't quit eating it. I wasn't able to find the 14.5 oz size can of red enchilada sauce, so I added the entire 20 oz. size can but don't feel that this changed the taste. I put everything in my slow cooker and cooked it on low for 6-7 hours, and it was PERFECT! Try Ken's recipe - you won't be disappointed!!!

I’ve made this 3 times in the last 4 months. It’s especially good for make-ahead meals when the family is visiting (empty nesters here). The flavors are delicious, the roasted poblanos, the New Mexico chili powder…You won’t be disappointed

I have been cooking this for at least 4 years and it never fails to satisfy the need for a good posole!

So satisfying — thank you!

I did not change anything in this recipe except to omit one of the jalapeno peppers, ( hubby has a sensitive stomach). I am making it again today because it was so delicious. I wanted to know if it would freeze well and it did. I will be freezing some as well.

Exactly what I was looking for.

I choose to only use Anaheim peppers, but follow the recipe otherwise except I cook it in my crockpot. My favorite posole.

Granted, I'm a gringa, but I am from Arizona. This posole is absolutely delicious. After I found it, I've never tried another posole recipe.

This is the best recipe for posole hands down! My wife is from old Mexico and I cooked this for her birthday, needless to say She went crazy for it and let everyone try it. It was gone way to fast. I usually don't like posole but this one was superb. Thank you Ken.

had no peppers so i used canned pepper relish and a can of green enchiladas sauce. Might cut back on the amount of relish. Also, threw in the last of the canned black beans