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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 sapowell

    1/1 Photo of Posole (Mexican soup with pork and hominy)

    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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    Ingredients:

    Servings:

    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)

    Directions:

    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.

    Ratings & Reviews:

    • on January 18, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 07, 2010

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 18, 2012

      55

      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)

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    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
    30%
    Total Fat 8.5 g
    13%
    Saturated Fat 2.8 g
    14%
    Cholesterol 6.0 mg
    2%
    Sodium 454.1 mg
    18%
    Total Carbohydrate 40.2 g
    13%
    Dietary Fiber 7.0 g
    28%
    Sugars 8.4 g
    33%
    Protein 4.9 g
    9%

    The following items or measurements are not included:

    pork

    pork stock

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