Fire Roasted Chipotle Posole

Serves 6. | Prep: 15 minutes | Cook: 1-3 hours


2 lb pork shoulder/butt
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
6 cups low sodium chicken broth
2 chipotle peppers, finely chopped
1 15 oz can Muir Glen Fire Roasted Diced Tomatoes
1 15 oz can Muir Glen Fire Roasted Crushed Tomatoes
2 15 oz cans hominy, drained
1 bay leaf
Additional kosher salt and pepper, to taste

Garnish with:
Shredded Cheese (Queso Fresco would be ideal)
Chopped Scallions
Red Onion Slices
Radish Slices


Pat the pork shoulder dry and let it sit at room temperature for about 15 minutes. Combine the cumin, coriander, smoked paprika, salt and pepper in a small bowl, then season the pork shoulder, coating on all sides.

In a Dutch oven, heavy pot, or heatproof insert of a slow cooker, heat the olive oil over medium-high heat. Brown the pork shoulder on all sides, about 3 minutes per side. When it is brown all over, set aside. Lower the heat to medium-low and cook the onions and garlic, stirring with a wooden spoon, until the onions are transparent. Add the chicken broth, chipotle peppers, diced tomatoes, crushed tomatoes, hominy and bay leaf and bring to a boil. Return the pork shoulder to the pot, cover, and cook on low heat for at least 1 hour, and up to three hours, or until the pork shoulder is tender and falling apart. Season to taste with salt and pepper. If using a slow cooker, this may braise all day if you wish.

Retrieve the pork from the pot and shred with two forks. Before returning the pork to the soup, skim any fat from the broth. Ladle the posole into serving bowls and garnish as you wish.

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