You are here: Home » Recipes » Mexican Pork Posole Mexican Pork Posole Recipe by Ingrid Hoffmann Yield 4 to 6 servings This traditional Mexican Posole will be welcomed warm meal on a chilly Dia de los Muertos. PrintEmail Ingredients 4 dried whole New Mexico chiles1 cup boiling water2 teaspoons peanut oil8 ounces boneless pork loin chops, trimmed and cut into 1/2-inch pieces1 medium yellow onion, chopped6 garlic cloves, finely chopped2 teaspoons dried Mexican oregano4 cups reduced-sodium chicken broth2 15.5-ounce cans white hominy, drained and rinsed kosher salt1/2 cup green cabbage, shredded1 avocado, pitted, peeled, and thinly sliced1/4 cup radishes, thinly sliced1/4 cup fresh cilantro, chopped2 limes, quartered Instructions Place chiles in a heatproof medium bowl. Pour boiling water over chiles. Let stand until soft, about 30 minutes. Drain, reserving ¼ cup of the liquid. Cut the chiles lengthwise in half and discard the stems and seeds. Transfer to a blender or food processor and puree with the reserved liquid. Transfer to a bowl and set aside. Meanwhile, heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add the pork and cook, turning occasionally, until browned, about 5 minutes. Transfer the pork to a plate. Add the remaining 1 teaspoon oil, onion, and garlic to the Dutch oven. Cook over medium-high heat, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the chile paste and oregano and mix well. Return the pork to the Dutch oven. Add the broth and hominy and bring to a boil. Reduce the heat to medium low and cover. Simmer, stirring occasionally, until the flavors are blended and the pozole thickens slightly, about 1 hour. Season with salt. To serve, ladle the pozole into soup bowls. Allow each guest to top with cabbage, avocado, radishes, and cilantro, as desired, and serve lime wedges on the side for squeezing. Reprinted with permission from Latin D’Lite: Delicious Latin Recipes with a Healthy Twist. Copyright 2013, Celebra Hardcover.