Santa Fe Pork Posole

Transport your taste buds to the heart of the Southwest with this flavorful Santa Fe Pork Posole—a traditional Mexican-inspired stew bursting with tender pork shoulder, hearty hominy, and smoky chile-infused broth. This vibrant dish combines fire-roasted tomatoes, dried ancho chiles, and Mexican oregano to create a rich, soul-warming recipe that's perfect for a cozy night in. Topped with crisp radishes, crunchy shredded cabbage, and fresh cilantro, and finished with a bright squeeze of lime, this posole is as visually stunning as it is delicious. With just 20 minutes of prep time and a simmering process that deepens every layer of flavor, this one-pot wonder is ideal for meal prepping or serving at your next gathering. A true celebration of bold Southwestern flavors, Santa Fe Pork Posole is a must-try comfort food classic!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds pork shoulder (boneless, trimmed of excess fat, cut into 1-inch cubes)
• 1 large white onion (diced)
• 4 garlic cloves (minced)
• 1 teaspoon dried Mexican oregano
• 2 teaspoons ground cumin
• 2 tablespoons mild red chile powder
• 30 ounces canned white hominy (drained and rinsed)
• 6 cups low-sodium chicken broth
• 14.5 ounces fire-roasted diced tomatoes (with their juices)
• 2 dried ancho chiles (stems and seeds removed)
• 1 bay leaf
• 0 salt (to taste)
• 0 black pepper (to taste)
• 4 radishes (thinly sliced, for garnish)
• 1 cup shredded cabbage (for garnish)
• 1 cup fresh cilantro (chopped, for garnish)
• 4 lime wedges (for serving)

Directions

Step 1

In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of oil over medium-high heat. Sear the pork shoulder cubes on all sides until browned, about 5-7 minutes. Work in batches if necessary to avoid overcrowding the pot. Remove pork and set aside.

Step 2

In the same pot, add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic, oregano, cumin, and red chile powder, cooking for an additional minute until fragrant.

Step 3

Return the seared pork to the pot. Add the chicken broth, fire-roasted diced tomatoes (with juices), ancho chiles, bay leaf, and a pinch of salt and black pepper. Stir to combine.

Step 4

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 60-90 minutes, or until the pork is tender and easily pulls apart with a fork.

Step 5

Once the pork is tender, remove the ancho chiles and bay leaf from the pot. Use tongs or a fork to shred some of the pork directly in the pot for added texture.

Step 6

Stir in the drained and rinsed hominy, and let the posole simmer uncovered for an additional 15 minutes to allow the flavors to meld.

Step 7

Taste and adjust seasoning with more salt and black pepper as needed.

Step 8

Serve the posole hot in bowls. Garnish with thinly sliced radishes, shredded cabbage, chopped fresh cilantro, and a squeeze of lime juice. Offer lime wedges on the side for additional flavor.

Nutrition Facts

Serving size	(4420.2g)

Amount per serving	% Daily Value*
Calories	3547.8

Total Fat 200.2g	0%
Saturated Fat 65.5g	0%
Polyunsaturated Fat g
Cholesterol 635.0mg	0%
Sodium 2465.0mg	0%
Total Carbohydrate 256.4g	0%
Dietary Fiber 58.6g	0%
Total Sugars 49.1g
Protein 209.0g	0%

Vitamin D 0IU	0%
Calcium 636.4mg	0%
Iron 24.3mg	0%
Potassium 6703.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.2%

Protein: 22.8%

Carbs: 28.0%