This past weekend marked the first official weekend of Fall. It’s one of my favorite times of year, I love the cooler temperatures and there is always so much fun stuff going on! It miraculously cooled off here so I wanted to cook something that would “feel” right with the weather.
I picked this posole recipe because in the picture, it looked a lot like chili and I love chili! I was a bit skeptical of how it would turn out because for one, it called for hominy (which is a main ingredient of posole, you shouldn’t substitute it) which I’ve heard mixed reviews on. Also, it called for TWO cans of chipotle chili peppers in adobo sauce, which equals super spicy! Now don’t get me wrong, I am no wimp when it comes to spice. But while I like spice, I also like to actually taste my food, not just spice. So my recommendation to you is that you only use ONE can. Also, the recipe called for leaving them whole, which is not very appealing to eat. I suggest either puree’ them or dice them. That’s how I’ll write the recipe.
It really was a great dish, it was hearty and the chipotle flavor is great, it is understandable how this was the winner in the entree category of the Sweet Potato Recipe Contest!
Special Note: The day after making this, I ended up with half of a can of pumpkin puree leftover from a baking project so rather than waste it, I stirred it into the posole and it was wonderful! It would be a great addition – I used probably about a cup!
Chipotle Pork and Sweet Potato Posole
Recipe adapted from Louisiana Cookin’, courtesy of Devon Delaney
1 tbsp olive oil
1 lb. pork tenderloin, cut into cubes (I used thick pork chops)
1 medium onion, chopped
2 cloves garlic, minced
2 tsp dried oregano
1/4 tsp ground cinnamon
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
1 sweet potato (about a pound), peeled and diced into 1/2 inch cubes
2 cups chicken stock
2 15-oz cans hominy, drained (I used one white hominy, one yellow hominy)
1 28-oz can crushed tomatoes
1 7-oz can chipotle peppers in adobo sauce, drained but 1 tbsp adobo sauce reserved and peppers chopped
1 4.5-oz can diced green chilis, drained
1 15-oz can black beans, drained and rinsed
desired toppings: cheese, cilantro, lime, avocado, sour cream
- In a large pot, heat the oil over medium heat and add the pork.
- Brown on all sides, then add the onion and garlic and cook until soft, about three minutes.
- Add the oregano, cinnamon, salt and pepper and cook about a minute, until fragrant.
- Add the sweet potatoes, stock, hominy, tomatoes, chili peppers and reserved adobo sauce and cook until it comes to a boil.
- Reduce heat to med-low and simmer for about 15 minutes before adding the beans.
- Cook uncovered for another ten minutes, then cover and let simmer for a half hour or so (the extra simmering is optional, I feel it tasted better that way). Serve with your favorite toppings.