Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Ken’s Kickin’ Posole Recipe
Ken's Kickin' Posole represents customized versions of standard posole dishes that are part soup, part stew, but always comforting through personalized preparation techniques. This individualized recipe reflects personal taste preferences while maintaining traditional posole characteristics. The comforting nature ensures satisfying meal experiences regardless of format.
This recipe is my version of the standard posole dish. It’s part soup, part stew, but always comforting. Garnish Ken’s kickin’ posole with lime wedges, sour cream, and grated cheese on top.
Prep Time:
20 mins
Cook Time:
2 hrs 30 mins
Additional Time:
20 mins
Total Time:
3 hrs 10 mins
Servings:
12
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Ingredients
2 fresh poblano chile peppers, halved lengthwise, seeded
8 ounces bacon, chopped
1 tablespoon bacon drippings
2 pounds pork loin, cut into 1-inch cubes
1 onion, diced
10 cloves garlic, minced
2 jalapeño chile peppers, seeded and diced
1 bunch cilantro, chopped
2 teaspoons ground cumin
1 teaspoon dried Mexican oregano
1 teaspoon New Mexico chile powder
½ teaspoon kosher salt
¼ teaspoon ground cloves
8 cups chicken stock
1 (14.5 ounce) can mild red enchilada sauce
2 (29 ounce) cans white hominy, rinsed and drained
Directions
Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil.
Place poblanos, cut-sides-down, onto the prepared baking sheet. Broil until skins blackened and blistered, about 5 minutes. Transfer poblanos to a bowl; tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Dice poblanos; set aside.
Cook bacon in a large pot over medium heat, stirring often, until fat renders and beginning to crisp, about 5 minutes. Drain on a paper towel-lined plate; discard all but 1 tablespoon drippings from the pot.
Increase heat to medium-high; add pork to the pot. Cook until browned on all sides, stirring occasionally, about 5 minutes. Transfer pork to a plate; reduce heat to medium. Add onion and garlic; cook and stir until onion has softened and is beginning to brown, about 5 minutes.
Add poblanos, jalapeños, cilantro, cumin, oregano, chile powder, salt, and cloves to the pot; cook for 1 minute. Add chicken stock, enchilada sauce, bacon, and pork; bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer for 1 hour. Stir in hominy; cover the pot. Cook until pork is very tender, about 1 hour more.
Cook’s Note:
The fresh poblanos can be roasted under a broiler or you can grill them until the skins blister and blacken, then wrap in foil. After 10 minutes remove the foil and the skins will peel off.
Nutrition Facts (per serving)
| 326 | Calories |
| 15g | Fat |
| 27g | Carbs |
| 21g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 326 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 5g | 23% |
| Cholesterol 55mg | 18% |
| Sodium 1101mg | 48% |
| Total Carbohydrate 27g | 10% |
| Dietary Fiber 5g | 18% |
| Total Sugars 4g | |
| Protein 21g | 42% |
| Vitamin C 19mg | 21% |
| Calcium 60mg | 5% |
| Iron 3mg | 14% |
| Potassium 532mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
