What is Mexican Pork Posole?
The classic Mexican posole is a rich stew made with pork butt, hominy, mixed chiles and flavored broths. But alas, hominy is corn and corn is not compliant with a slow carb diet. Not to worry however! This pork and ancho stew is every bit as tasty with beans standing in for the hominy.
What? You’re on a ketogenic diet? Well then, please substitute cabbage for the hominy instead. It’s all good. And I mean really good.
Ancho chiles in Pork Posole
The ground ancho chile is the key to the flavor here, and go as fresh as you possible can. Ancho chile powder is not the same things as generic “Chili Powder” that you get at the grocery. The generic stuff is usually a blend of multiple ingredients such as cumin, oregano, garlic powder and ground chiles and the ratio of each ingredient varies widely between brands.
You can usually find ground ancho chile at Latin grocery stores and sometimes in regular supermarkets in the Mexican grocery aisle. If you want really fresh ancho powder, you can buy some whole dried anchos from me and grind them up yourself. I sell them at the local farmers’ markets, but if you don’t live in Minnesota, contact me at email@example.com and order some.
Pork Posole Toppings for the Crowd
This recipe makes a lot and if you don’t want to have it for lunch all week, share it with your family or invite some friends over. It’s always fun to put a platter of toppings on the table so everyone can add them to their soup, and most of the traditional garnishes/toppings are also low carb! Here are a few:
- thinly sliced red radish
- shredded cabbage
- diced avocado
- Queso Fresco
- lime juice
- diced fresh green chile
Recipe for Slow Carb Pork Posole
- 1 tsp ground cumin, toasted and then ground if possible
- 1 Tbsp oregano
- 3 bay leaves
- 1/2 cup ground Ancho chile powder
- 2 1/2 – 3 lbs boneless pork shoulder (aka Boston Butt), cut into small chunks
- 1 large onion, diced
- 6 garlic cloves, minced
- 4 cups chicken broth
- 1 Tbsp salt
- 2 cans of white navy beans (or 2 cups of dried navy beans soaked overnight)
- substitute cabbage in for the navy beans if you are strictly ketogenic
- Combine all of the ingredients in a crockpot or slow cooker and cook on low 6-8 hours or until meat is tender. Add salt and more Ancho chile powder if needed.
- This is even better the next day. Just turn the slow cooker back on low for a couple more hours. You really can’t overcook.