Beer Braised Pork Posole

This hearty soup is a healthier and simplified version of a classic Mexican posole.

Typically prepared with pork shoulder or butt, I use a lean pork tenderloin for this recipe, because I think it not only adds wonderful flavor, but it’s also way easier to cook with. A dark beer and some dried chiles add depth to the flavor without being overpowering, and the addition of celery gives a nice nutritional boost.

However the best part about this soup is the toppings! A burst of freshness from cilantro and a nice crunch from thinly sliced radishes really balance out this dish, but you can also customize the toppings with whatever sounds good to you! Avocado, even pumpkin seeds would be super simple and delicious additions.

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Beer Braised Pork Posole

Servings: 4-8

Ingredients

2 tbsp extra-virgin olive oil 

2 lbs. Pork tenderloin, cut into bite sized pieces

1 large white onion, chopped

3 cups sliced celery

4-6 cloves garlic, minced 

3 tbsp chili powder

2 tbsp smoked paprika

2 tsp cumin

1 tsp ground black pepper

4-6 cups chicken stock

1 cup dark mexican beer (like Negra Modelo) 

2 tsp Worcestershire 

3-4 ancho, guajillo, or other dried chile

2 (15 oz) cans hominy

Salt to taste 

Optional garnishes: 

Thinly sliced radish

Fresh cilantro 

Shredded cabbage 

Sliced avocado 

Directions

  1. Heat the oil over medium high heat in a large stockpot or dutch oven. Add the pork, sprinkle with salt, and brown on all sides.

  2. Add the onion and celery, and cook for 3-5 minutes, until slightly soft. Add the garlic, chili powder, paprika, cumin, and black pepper, and salt to taste. Cook for another 2-3 minutes, until slightly fragrant.

  3. Add chicken stock, beer, Worcestershire, and dried chiles, and bring to a low simmer. Let simmer until pork is tender, about 1 hour. Add hominy and more salt to taste if necessary, and cook for another 15-30 minutes.

  4. When the pork and vegetables are all cooked to your desired doneness, remove the dried chiles from the pot. Ladle the soup into bowls, and top with optional garnishes.

Ben Mastracco