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    You are in: Home / Recipes / Posole (Mexican soup with pork and hominy) Recipe
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    Posole (Mexican soup with pork and hominy)

    Posole (Mexican soup with pork and hominy). Photo by Chris Poulin

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Dustbunni's Note:

    This recipe was taught to me by my friend Mary, who was raised in Mexico, when she learned that I didn't like Menudo. She adds a whole jalepeno to the recipe, but that's to hot for me. The prep and cook time doesn't include cook time for the pork.

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    Units: US | Metric

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

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    Ratings & Reviews:

    • on January 18, 2011


      This is a winner! Made this tonight for dinner, but instead of pork chunks I shredded a pound of carnitas from a local mexican grocery and minced a couple fresh jalapenos. Garnished it with chopped tomatoes, diced avocado, and some sour cream (mexican crema would be great, too) Just delish-my husband inhaled it.

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    • on May 07, 2010


      Made this for cinco de mayo. It is wonderful! I used boneless, skinless chicken thighs instead of pork. Great flavor and very simple. Next time won't add the beans.

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    • on April 18, 2012


      I used about 2 cups of cubed pork, one can of hominy and one can of pintos, and one diced jalapeno that I sauteed with the onion.. I only used about a cup or so of broth, I didn't want it to be soup. With the reduced amount of broth I didn't cook for the hour called for, probably more like 25 minutes. I used all the herbs and spices called for. This was really delicious and I would definitely make it again.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (33)


    Nutritional Facts for Posole (Mexican soup with pork and hominy)

    Serving Size: 1 (266 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 254.1
    Calories from Fat 77
    Total Fat 8.5 g
    Saturated Fat 2.8 g
    Cholesterol 6.0 mg
    Sodium 454.1 mg
    Total Carbohydrate 40.2 g
    Dietary Fiber 7.0 g
    Sugars 8.4 g
    Protein 4.9 g

    The following items or measurements are not included:


    pork stock

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