Posole (Mexican Soup With Pork And Hominy) Recipe

Name: Posole (Mexican Soup With Pork And Hominy)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cooked pork, cut into bite sized cubes (pork shoulder is traditional ; or other pork roast); 2 tablespoons lard or 2 tablespoons bacon fat; 1 large onion, chopped; 2 cloves garlic, peeled and diced; 1 teaspoon cumin; 1/2 teaspoon oregano; 1/2 teaspoon black pepper; 2 (4 ounce) cans diced green chili peppers (or 2 fresh green chili’s seeded and diced); 2 (15 ounce) cans white hominy, drained and rinsed; 1 1/2 cups cooked pinto beans (or 1- 15 oz. can pinto beans) (optional); 1 quart pork stock or 1 quart chicken stock; salt; 1/2 cup chopped cilantro (garnish); lime wedge (garnish)

Servings: persons

3 cups cooked pork, cut into bite sized cubes (pork shoulder is traditional ; or other pork roast)
2 tablespoons lard or 2 tablespoons bacon fat
1 large onion, chopped
2 cloves garlic, peeled and diced
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon black pepper
2 (4 ounce) cans diced green chili peppers (or 2 fresh green chili’s seeded and diced)
2 (15 ounce) cans white hominy, drained and rinsed
1 1/2 cups cooked pinto beans (or 1- 15 oz. can pinto beans) (optional)
1 quart pork stock or 1 quart chicken stock
salt
1/2 cup chopped cilantro (garnish)
lime wedge (garnish)

1
In a large pan.
2
Saute onions in lard or bacon drippings until clear.
3
Add garlic and spices and cook another two minutes.
4
Add meat, green chili, rinsed hominy and beans.
5
The beans are not traditional but we like them.
6
Cook another two minutes.
7
Pour stock over all.
8
Add salt to taste.
9
Simmer, covered, about 1hour.
10
Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.
11
I serve this with large corn chips and cold melon.

673

kcal

Calories

Fat

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

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 14 ingredients. The key ingredients include: 3 cups cooked pork, cut into bite sized cubes (pork shoulder is traditional ; or other pork roast), 2 tablespoons lard or 2 tablespoons bacon fat, 1 large onion, chopped, 2 cloves garlic, peeled and diced, and more.

Yes, Posole (Mexican Soup With Pork And Hominy) falls under the Soups & Stews 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 (Mexican Soup With Pork And Hominy)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions