Posole Chili

Posole Chili

This big ole batch of Posole Chili is perfect for crowd-pleasing football-watching fare.

Posole Chili
Makes 14 cups
  • 2 pounds boneless pork shoulder, cut into 1½-inch pieces
  • 4 teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 2 cups chopped yellow onion
  • 4 cloves garlic, chopped
  • 1 (6-ounce) can tomato paste
  • ¼ cup canned chopped chipotle pepper in sauce
  • 1 tablespoon ground cumin
  • 2 teaspoons chopped fresh oregano
  • 1 bay leaf
  • 2 (32-ounce) containers low-sodium chicken broth
  • 1 (28-ounce) can fire-roasted diced tomatoes
  • ¼ cup fresh lime juice
  • 2 (15.5-ounce) can white hominy, drained
  • Sliced radishes, lime wedges, chopped red cabbage, guacamole, and fresh oregano, to serve
  1. In a large bowl, toss pork with 2 teaspoons salt and pepper.
  2. In a large Dutch oven, heat oil over medium-high heat. Add half of the pork to pan; cook, stirring occasionally, until browned, about 8 minutes. Remove pork, and repeat with remaining half. Remove from pan, and let drain on paper towels.
  3. Add onion and garlic to pan, and cook, stirring frequently, until golden brown, 3 to 5 minutes. Add tomato paste, and cook for 2 minutes more. Add pork, chipotle, cumin, oregano, bay leaf, broth, tomatoes, and remaining 2 teaspoons of salt, scraping browned bits from bottom of pan with a wooden spoon.
  4. Reduce heat to medium-low, cover and cook, stirring occasionally, until meat is tender, about 2 hours. Stir in lime juice and hominy; cook for 20 minutes more. Discard bay leaf. Serve with radishes, lime wedges, cabbage, guacamole, and oregano, if desired.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.