Pork Posole with Nopales and Creamy Potatoes
"PORK POSOLE GUISADO WITH NOPALES INGREDIENTS 2-3 pounds cubed pork shoulder 2-3 white onions, diced 6 garlic cloves, chopped 3 jalapenos, seeded & diced 1 jar pickled nopales (16 ounces) 1 can crushed tomatoes (28 ounces) 1 quart chicken stock 1 can of hominy (28 ounces) 1 bunch of cilantro, minced 3 tablespoons chipotle chili powder 4 limes Salt & pepper POTATOES WITH POBLANO CHILE & MEXICAN CREMA INGREDIENTS 4 pounds golden potatoes, cubed 5 poblano chiles, halved, seeded, cut into 1/4" wide strips 1 large red onion, halved & cut into 1/4" wide strips 3 garlic cloves, chopped 1/2 bunch cilantro, minced Cacique Mexican Crema (8 ounces) 3 limes Salt & pepper Butter, oil, or bacon fat Flour and/or corn tortillas"
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Tender pork shoulder simmered in chipotle-infused broth with tangy nopales, served with creamy potatoes, poblanos, and zesty Mexican crema. A comforting and flavorful Mexican dish perfect for any occasion.
ingredients
- 2-3 pounds cubed pork shoulder
- 2-3 white onions, diced
- 6 garlic cloves, chopped
- 3 jalapenos, seeded & diced
- 1 jar pickled nopales (16 ounces)
- 1 can crushed tomatoes (28 ounces)
- 1 quart chicken stock
- 1 can of hominy (28 ounces)
- 1 bunch of cilantro, minced
- 3 tablespoons chipotle chili powder
- 4 limes
- Salt & pepper
- 4 pounds golden potatoes, cubed
- 5 poblano chiles, halved, seeded, cut into 1/4" wide strips
- 1 large red onion, halved & cut into 1/4" wide strips
- 3 garlic cloves, chopped
- 1/2 bunch cilantro, minced
- Cacique Mexican Crema (8 ounces)
- 3 limes
- Salt & pepper
- Butter, oil, or bacon fat
- Flour and/or corn tortillas
steps
- 1.
In a large pot, sauté onions, garlic, and jalapenos until fragrant. Add pork, sear until browned.
- 2.
Stir in chipotle powder, tomatoes, and chicken stock. Simmer for 1.5 hours.
- 3.
Add drained nopales, hominy, and cilantro. Cook for another 30 mins.
- 4.
Season with lime juice, salt, and pepper. Serve hot with chopped cilantro on top.
- 5.
For potatoes, sauté onions and garlic in fat. Add poblanos, cook until soft.
- 6.
Add potatoes, cover, cook until tender. Mix in cilantro, squeeze lime juice.
- 7.
Serve with dollop of Mexican crema and warm tortillas.
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