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Pork Posole Rojo

with Crispy Tortillas and Hominy

30 min

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What We'll Send

Sliced Pork Butt
Onion Diced 1/4"
Organic Chicken Stock Cube
Green Cabbage
Cayenne Pepper
Tomato Paste
Sour Cream
Corn Tortillas (3 pack)
Spice Blend
Chili Powder, Cumin, Oregano, Smoked Paprika
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Calories 959
Fat 55g
Protein 46g
Carbohydrates 49g

What You'll Need

Cooking Directions


Preheat / Season Pork:

Turn oven to 400°F. Add 2 tbsp. (4 tbsp. for 4 servings) oil to a large pot over medium high. Meanwhile, add sliced pork into a mixing bowl, along with spice blend and some salt. Massage spices into pork with clean hands until spices are evenly distributed. Set aside and wash your hands.


Cook Posole:

Add onions to pot and cook for 5 minutes. Add garlic and seasoned pork to pot. Saute for 2 minutes, stirring often. Add tomato paste and cook another minute. Drain and rinse hominy and add to pot along with 3 cups (6 cups for 4 servings) water, chicken stock cube and cayenne pepper to taste. Stir to incorporate, reduce heat to medium low and cover with a lid to let simmer.


Prepare Tortilla Chips:

Slice corn tortillas in half and then into 1/4 inch strips. Spread out evenly onto a baking sheet, drizzle with 1/2 tbsp. (1 tbsp. for 4 servings) oil, toss with clean hands and season with salt. Put in oven until crispy and golden, about 12-15 minutes. Turn over a couple times as they cook so they become crispy.


Finish / Serve:

When tortilla chips are ready, taste and season posole with salt and pepper to your liking. To serve, spoon soup into bowls and top with shaved cabbage, radish, sour cream, diced avocado and crispy tortillas. Squeeze lime over everything. Enjoy!

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