Posole Recipe – Eats Now

Name: Posole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons bacon drippings or vegetable oil; 1 pound pork Boston butt, trimmed of fat and cut into 3/4-inch cubes; 2 large onions, chopped; 8 garlic cloves, minced; 2 cups dried posole, soaked for at least 4 hours or overnight and drained; 8 cups chicken stock, or more as needed; 1 tablespoon dried oregano, preferably Mexican; 2 teaspoons salt, plus more to taste; 2 bay leaves; 1 teaspoon dried thyme; 2 mild red chiles, preferably ancho or New Mexican; Lime wedges, sliced green onion tops, chopped fresh cilantro, and grated radish for garnish

Servings: persons

2 tablespoons bacon drippings or vegetable oil
1 pound pork Boston butt, trimmed of fat and cut into 3/4-inch cubes
2 large onions, chopped
8 garlic cloves, minced
2 cups dried posole, soaked for at least 4 hours or overnight and drained
8 cups chicken stock, or more as needed
1 tablespoon dried oregano, preferably Mexican
2 teaspoons salt, plus more to taste
2 bay leaves
1 teaspoon dried thyme
2 mild red chiles, preferably ancho or New Mexican
Lime wedges, sliced green onion tops, chopped fresh cilantro, and grated radish for garnish

1
Warm the bacon drippings in a large, heavy saucepan or stockpot over medium heat.
2
Add the pork, onions, and garlic and saute until the meat is lightly browned, about 10 minutes.
3
Add the posole, stock, oregano, salt, bay leaves, and thyme and bring the mixture to a boil.
4
Reduce the heat to medium-low and simmer, uncovered, for 1 hour.
5
Add the chiles and continue simmering for another 1 to 1 1/2 hours, or until the corn is puffed and tender but still a little chewy.
6
Add more stock if necessary to keep the mixture rather soupy.
7
Keep the posole warm for up to 1 hour, and serve ladled into bowls garnished with limes, green onions, cilantro, and radish.

1462

kcal

Calories

Fat

Carbs

192

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons bacon drippings or vegetable oil, 1 pound pork Boston butt, trimmed of fat and cut into 3/4-inch cubes, 2 large onions, chopped, 8 garlic cloves, minced, and more.

Yes, Posole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Posole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions