Ancho chile powder turns my Simple Posole recipe into an earthy flavored, red brick colored bowl of savory bliss. Pork roast, smoky ham hock, chewy white hominy and Mexican seasonings make this one of our favorite soups. And with the Superbowl approaching, offering lots of little bowls with a selection of toppings, this is a great party food.
Poblano peppers are my go-to peppers to use in Mexican cooking. We love the flavor and the heat factor is perfect for us, ranging from a mild to medium hot. The ancho chili is the dried version of the Poblano pepper. Ancho chiles have a deep red color and a wrinkled skin. Sweet and smoky with a flavor slightly reminiscent of raisins. The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano. I buy my ancho chile powder from Savory Spice Shop. Good quality spices are so important to any dish.
My red posole recipe is a result of studying several recipes and picking and choosing ingredients that favored our taste. And with any Mexican style soup, topping offerings can range from creamy cool avocado to the crunchy excitement of fresh radish. Every bite can be an adventure. Don’t forget a squeeze of lime and tortilla chips.
Red in color with chili powder, this is an earthy version of Posole.
- 1 pound of dried posole or two 29 oz. cans of hominy drained
- 2 pound of pork roast cubed
- 1 medium onion diced
- 8 cloves of garlic minced
- 2 tablespoons bacon grease or lard,
- 8 cups of water
- 1 smoked ham hock
- 1 tablespoon Mexican oregano
- 1 tablespoon cumin
- 1/2 teaspoon ground cloves
- 2 tablespoons ancho chile powder
- 1 heaping tablespoon of your favorite chile powder
- salt and pepper to taste
- 1/4 cup chopped cilantro
- juice of one lime
- for serving:
- one avocado sliced
- one lime cut into wedges
- 1 cup of cilantro chopped
- 1/2 cup of diced onion
- tortillas or tortilla chips
- radish chopped
If using dried hominy, soak the hominy a gallon of water for at least eight hours until it’s doubled in size.
In a large pot, heat up the lard and cook the onion for 10 minutes. Add the pork and brown on each side for a couple of minutes. Throw in the garlic and cook for one more minute.
Pour the water into the pot and add the ham hock, oregano, cumin, ground cloves and chile powders. Bring to a boil and then turn down to a low simmer.
After a couple of hours, add the hominy to the pot along with the juice of one lime and the chopped cilantro. At this point, adjust your spices and add salt to the pot. Continue to cook on low for a couple more hours.
Pour into bowls and serve with diced onions, lime wedges, chopped cilantro, avocado slices, radish and tortillas or tortilla chips.
Red Colorado Posole …It’s What’s for Dinner.
From the Kitchen of Lea Ann Brown, A Denver Area Food Blog, recipes with Western flair