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Jalisco Red Posole
LA COCINA DE BABELDescription
Posole, or pozole, is a traditional Mexican soup or stew. This recipe for Jalisco Red Posole is inspired by the flavors of Northern Mexico. Made with tender diced pork ribs, the posole features a chili sauce and pork stock broth. Stir in the drained corn and you are ready to serve. Posole is traditionally served with a host of accompaniments in separate bowls so that everyone can add what they like to their bowl of posole. This recipe provides recommendation for accompaniments, but feel free to get creative in your additions.
Ingredients
Directions
- Put the ribs and the whole onion in a stock pot. Cover with water and simmer on low heat for about an hour, until tender and falling off the bone. (Occasionally remove the foam that collects on the surface of the water.) Remove the meat but don’t discard the stock. Debone and dice the meat. Set aside.
- As the stock sits, remove the fat that gathers on the surface.
- While the pork is cooking, cover the chili peppers with boiling water and let them sit until they soften. Blend the peppers with a little of the water they soaked in until a thick sauce is formed.
NutritionView More
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| Calories1510Calories from Fat910 |
| % DAILY VALUE |
| Total Fat101g155% |
| Saturated Fat33g165% |
| Trans Fat |
| Cholesterol335mg112% |
| Sodium1050mg44% |
| Potassium2890mg83% |
| Protein82g161% |
| Calories from Fat910 |
| % DAILY VALUE |
| Total Carbohydrate68g23% |
| Dietary Fiber16g64% |
| Sugars10g20% |
| Vitamin A240% |
| Vitamin C45% |
| Calcium15% |
| Iron70% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.