Posole : Collection
This chef-curated Posole : Collection offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 28g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 463 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Posole : Collection offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Posole : Collection to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Posole : Collection, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- Date: 28 Oct 1993 14:56:57 GMT
- Originally contributed to Prodigy by Melanie Miguel.
- Categories: Mexican, Soups, Main dish
- Servings: 12
- 2 lb Pork roast,cut in chunks
- 1/2 lb Pork rinds (skins)
- 2 Pork shanks or pigs feet
- 1 tb Salt
- 2 c Posole
- 1 ts Oregano
- 2 Cloves garlic, mashed
- 2 tb Chopped onion
- 4 Red chili pods,remove seeds
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Place meat and pork rinds and pork shanks in a large kettle and add about 5 quarts of water or enough to cover meatStep 2: Technique & Execution
Add approximately 1 tablespoon salt and bring to a boilStep 3: Technique & Execution
Cook over medium heat for about 1 1/2 hoursStep 4: Technique & Execution
Remove excess grease and set asideStep 5: Technique & Execution
Wash the posole very carefully until the water is clear so as to remove lime from kernelsStep 6: Technique & Execution
Put in large kettle and cover with waterChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 463 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 28g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 42g | Complex, slow-digesting dietary fiber |
| Fat | 10g | Wholesome dietary lipids for micronutrient absorption |
Posole : Collection
This chef-curated Posole : Collection offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: Place meat and pork rinds and pork shanks in a large kettle and add about 5 quarts of water or enough to cover meat
Technique & Execution: Add approximately 1 tablespoon salt and bring to a boil
Technique & Execution: Cook over medium heat for about 1 1/2 hours
Technique & Execution: Remove excess grease and set aside
Technique & Execution: Wash the posole very carefully until the water is clear so as to remove lime from kernels
Technique & Execution: Put in large kettle and cover with water
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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