Authentic Mexico Pasole

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The Babbitt family grew up in Mexico so when I married into the family I had to learn to eat Mexican food as well as cook it. It took me many years of being angry that for Thanksgiving there was only beans and tamales but they learned to adjust to American food as well as I accepted that beans will be at every family meal no matter what holiday it is.

This hearty, classic Mexican soup took a little bit for me to get used to. It gets a big boost of flavor from the chilies added to it and since I don’t really do spicy it was difficult to like. However, now I love it! as well as everyone we serve it to loves it. You can experiment with different varieties such as Ancho chilies which are more readily available in most grocery stores or guajillo chilies. Guajillo chilies are much harder to find in many areas. Both can be found in many larger grocery stores, Mexican specialty markets, or ordered online.

Amazon sells a holy trinity of chilies that I keep meaning to try one day. I think my family would love this!

Although pasole is traditionally made with pork, I usually add whatever I have and often times use both skinless chicken breasts and pork. This brothy, flavorful soup is perfect served with classic posole toppings, including sliced radishes, shredded cabbage or lettuce, diced avocado, red onions, and/or fresh chopped cilantro. Our family is simple and we use shredded cabbage and fresh squeezed lime.

 

At first, this recipe may seem overwhelming but after one has made it once and understand it, it is SUPER EASY!

 

Posole (Red Posole with Chicken and/or Pork)

Ingredients:

1 Pckg  hot dried chilies
1 Pckg med. dried chilies
2 garlic cloves, smashed and peeled
1 medium yellow onion, diced
3 garlic cloves, minced
Sea salt and black pepper, to taste
1 tbs. dried Mexican oregano
2-3 lbs. boneless, skinless chicken breasts and/or pork roast
2 whole bay leaves
6 c. chicken stock
1 25-oz. can hominy, with liquid drained

 

Toppings:
1 head of cabbage, chopped
1 large lime, cut into 8 wedges

 

Directions:

  • Cook meat, onion, bay leaves, garlic and a pinch of oregeno in a crockpot all day until meat is tender and falls apart into nice shredded pieces. I like to cook my meat in a crock pot all day, however, you may cook it in a pot on the stove until the meat is tender and easily shredded.

  • In a great big stock pot (I use a 16qt)  add your shredded meat as well as 6 cups of broth. Keep on med heat as you work. You will dip from this for broth as you prepare your chili sauce.
  • Place dried chilies in a small pot and bring to a simmer over medium heat. Cook until the chilies soften around 5-6 minutes. Remove from heat and set aside to cool.
  • Once cooled remove stems and deseed by splitting them open and washing the seeds away. If you keep the seeds it will be extremely spicy as well as have hard crunchy bites in your pasole.

  • In a blender add chilies, 1 cup of the chicken or beef broth, oregano, garlic, and onion out of your broth and meat pot and salt to taste. Discard bay leaf from your broth. You may add a little bit of the juice you cooked your meat in but it’s best to use fresh chicken or beef broth. (You may need to add more broth as you blend your chilies as well as you may need to repeat this step several times until all your chilies are blended.) Blend until smooth as can be. You want this to look like enchilada sauce. Taste and add any additional oregano, salt pepper, etc if needed.

  •  Pour chili mixture into a strainer to strain the grainy skins out. Add chili sauce to the pot.
  • Drain hominy and add to your pot and bring to a rapid simmer. You may want to add more broth as needed until you get as much liquid as you want and the taste you want. Partially cover with a lid and cook for at least 30 minutes or up to 4 hours to give the flavors more time to develop.

  • Ladle hot soup into individual serving bowls and top with diced cabbage, and freshly squeezed lime juice. You may also want to add fresh cilantro or other desired toppings and freshly made Horchata!

Pasole can be made in so many different ways. This was the recipe the Babbitt family was taught from the locals in Tomatlon Mexico.

Have you ever made Pasole? Do you have a unique tip or trick to make the most delicious mouthwatering pasole? Please share any experience you have had with this delicious soup.

 

Enjoy!

 


 

Pasole

This hearty, classic Mexican soup gets a big boost of flavor from the chilies added to it. You can experiment with different varieties of chilies.

Although pasole is traditionally made with pork, I usually add whatever I have and often times use both skinless chicken breasts and pork. This brothy, flavorful soup is perfect served with classic posole toppings, including sliced radishes, shredded cabbage or lettuce, diced avocado, red onions, and/or fresh chopped cilantro. Our family is simple and we use shredded cabbage and freshly squeezed lime.

Course Soup
Cuisine Mexican

Ingredients

  • 1 pckg Hot Chilies stems removed and deseeded
  • 1 pckg Mild Chilies stems removed and deseeded
  • 2 cloves Garlic smashed and peeled
  • 3 cloves Garlic minced
  • Sea Salt and Black Pepper to taste
  • 1 tbsp. Dried Oregano
  • 2-3 lbs Pork Roast or Boneless Skinless Chicken or both
  • 2 whole Bay Leaves
  • 6 plus C. Chicken Stock
  • 1 25 oz. Can Hominy with liquid

Optional Garnish

  • Limes squeezed to taste
  • Cabbage shredded and added to taste

Instructions

  1. Directions:

    • Cook meat, onion, bay leaves, garlic and a pinch of oregano in a crockpot all day until meat is tender and falls apart into nice shredded pieces. I like to cook my meat in a crock pot all day, however, you may cook it in a pot on the stove until the meat is tender and easily shredded.

    • In a great big stock pot add your shredded meat as well as 6 cups of broth. Keep on med heat as you work. You will dip from this for broth as you prepare your chili sauce.

    • Place dried chilies in a small pot and bring to a simmer over medium heat. Cook until the chilies soften around 5-6 minutes. Remove from heat and set aside to cool.

    • Once cooled remove stems and deseed by splitting them open and washing the seeds away. If you keep the seeds it will be extremely spicy as well as have hard crunchy bites in your pasole.

    • In a blender add chilies, 1 cup of the chicken or beef broth, oregano, garlic, and onion out of your broth and meat pot and salt to taste. Discard bay leaf from your broth. You may add a little bit of the juice you cooked your meat in but it's best to use fresh chicken or beef broth. (You may need to add more broth as you blend your chilies as well as you may need to repeat this step several times until all your chilies are blended.) Blend until smooth as can be. You want this to look like enchilada sauce. Taste and add any additional oregano, salt pepper, etc if needed.

    • Pour chili mixture into a strainer to strain the grainy skins out. Add to the pot.

Did you make this recipe?

I love seeing your creations so don’t forget to tag me @kariebabbitt @heytherebliss #heytherebliss

About The Author

Karie Babbitt

Karie Babbitt is a Lifestyle and Family Travel Writer. Mother of three boys and one girl. She has raised a family of six on a single income for over twenty-five years. She will share how she budgets so she can travel to show her kids all fifty states before they leave her home. Her parenting fails and successes, budgeting tips, food and living life in bliss.

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