Ken's Kickin' Posole

Ken's Kickin' Posole

Ken from CA 174

"This is my version of the classic dish. Part soup, part stew but always comforting. Garnish with lime wedges, sour cream, and grated cheese on top."

Ingredients 3 h 10 m {{adjustedServings}} servings 336 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 1103 mg
  • 44%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place the poblano chiles cut-side-down onto the baking sheet.
  2. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the chiles.
  3. Cook and stir the bacon in a large pot over medium heat until it has released its fat and is beginning to crisp, about 5 minutes. Drain the bacon on a paper towel-lined plate, and discard all but 1 tablespoon of bacon grease from the pot. Increase the heat to medium-high, and add the pork loin cubes. Cook, stirring occasionally until browned on all sides, about 5 minutes. Remove the pork from the pot, and reduce the heat to medium. Stir in the onion and garlic; cook and stir until the onion has softened and is beginning to turn brown, about 5 minutes.
  4. Stir the roasted poblano chiles, jalapeno peppers, oregano, cumin, New Mexico chile powder, cloves, salt, and cilantro into the onions; cook for 1 minute. Pour in the chicken stock and enchilada sauce. Stir in the bacon and pork cubes, and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer 1 hour. Stir in the hominy, recover, and continue cooking 1 hour more until the pork is very tender.
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  • Cook's Note
  • The fresh chiles can either be roasted under a broiler or on a grill till the skin blisters and blackens, then wrapped in foil. After 10 minutes remove and the skin will peel off.
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Reviews 73

  1. 100 Ratings


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!


This recipe was awesome!! The thing I did differently was that I used hot instead of mild enchilada sauce, and also I used leftover broth from my freezer (from carne en su jugo). I also cooked the pork roast whole and shredded it after it was cooked. I also served mine with cabbage, onion, raddish, limes, tostadas and hotsauce. Thanks for sharing this recipe.


I cannot tell you how delicious this recipe is, it deserves 10 stars! If you would like to make a healthier version you can also try it with turkey bacon and beef stew bits, if your store does not carry poblanos use canned green chiles. But let me be perfectly clear when I say this recipe is fantastic as is! I am mexican american and this tastes exactly like what I grew up with, the flavors are perfecto!!!