Posole Recipe – Eats Now

Name: Posole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: MAIN INGREDIENTS; 2 heads garlic; 1/2 cup extra virgin olive oil; 6 hatch New Mexico green chilies, roasted, peeled, seeded and chopped (also available frozen in the grocers freezer); 2 tablespoons kosher salt (or to taste); 5 -6 lbs pork shoulder (cut in 2 inch pieces); 1 tablespoon black pepper; 4 quarts posole (cooked, takes hours) or 4 quarts canned white hominy (drained); 1 tablespoon dried Mexican oregano; GARNISH INGREDIENTS; 2 yellow onions, chopped; 2 avocados, chopped; 2 lemons, cut into 16 wedges; 1 bunch radish, thinly sliced; 3 ripe tomatoes, chopped; 1/2 head iceberg lettuce, shredded; 4 tablespoons Mexican oregano; 1/2 cup salsa, your favorite; 1/2 cup sour cream; 1 cup cheddar cheese, grated; 1/2 cup pico de gallo

Servings: persons

MAIN INGREDIENTS
2 heads garlic
1/2 cup extra virgin olive oil
6 hatch New Mexico green chilies, roasted, peeled, seeded and chopped (also available frozen in the grocers freezer)
2 tablespoons kosher salt (or to taste)
5 -6 lbs pork shoulder (cut in 2 inch pieces)
1 tablespoon black pepper
4 quarts posole (cooked, takes hours) or 4 quarts canned white hominy (drained)
1 tablespoon dried Mexican oregano
GARNISH INGREDIENTS
2 yellow onions, chopped
2 avocados, chopped
2 lemons, cut into 16 wedges
1 bunch radish, thinly sliced
3 ripe tomatoes, chopped
1/2 head iceberg lettuce, shredded
4 tablespoons Mexican oregano
1/2 cup salsa, your favorite
1/2 cup sour cream
1 cup cheddar cheese, grated
1/2 cup pico de gallo

1
INSTRUCTIONS:
2
Preheat oven to 400u00b0F.
3
Slice off tops of garlic heads, about 1/4.
4
Place garlic, cut side up, on a piece of foil big enough to just wrap the garlic completely.
5
Drizzle garlic heads with extra virgin olive oil.
6
Sprinkle garlic with a pinch of kosher salt and a couple grinds of pepper.
7
Wrap garlic in foil and place on middle oven rack for about 45 minutes.
8
Remove and let cool.
9
Heat 1/3 Cup olive oil in a large heavy skillet over mod. high heat.
10
Add chiles to oil until just soft, don't crowd the pan.
11
Remove chiles and set aside.
12
Salt and pepper pork well.
13
Add pork to pan one at a time, don't crowd the pan. Sear meat on all sides, remove to drain and work in batches.
14
In a heavy 4-5 qrt. pot over med. high heat, add pork and chilies.
15
Add 1/2 Cup water to pan.
16
Press garlic heads to squeeze out garlic and add to pan.
17
Add posole, salt and pepper. Stir.
18
Add 4 qrts of water to pan, cover and bring to a boil.
19
As soon as everything comes to a boil, reduce heat to a simmer, uncover and simmer for 3 hours. Pork should be very tender.
20
About 30 minutes before posole is done, prepare garnishes and set out for serving.

1449

kcal

Calories

Fat

162

Carbs

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 21 ingredients. The key ingredients include: MAIN INGREDIENTS, 2 heads garlic, 1/2 cup extra virgin olive oil, 6 hatch New Mexico green chilies, roasted, peeled, seeded and chopped (also available frozen in the grocers freezer), 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