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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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.
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I have never liked leftover pork especial the leaner cuts so most often lots went to waste. I used leftover loin roast studded with garlic. Instead of the canned green chilies, I only have roasted hatch chilies. I did add the optional beans, but these were charro beans straight from the can. Despite these alterations, the soup turned out very well. This is a very flexible and creative way to use leftover pork.
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This was really good. I didn't have any jalapenos but would add them next time. I did add beans and less stock so it's less soupy. Used leftover pork roast from Mexican Pork Roast &/or Carnitas #423524) and really enjoyed it. Thanks!
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I had this soup in one of the local Mexican restaurants and decided to re-create it at home. It turned out a little too bland. Will not make it again.
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Made this last winter on a night we both had colds. Made it extra spicey with lots of lime.....soooo good. So many yummy flavors, I especially love the hominy and beans in it!
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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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I've made this twice now and have loved it both times, I added two cans of tomatillo's because I've just discovered that I love them this year, so any excuse to use them!It was fantastic and I will be making it again for a crowd of about 20 during a winter painting party, how fun it will be with some fresh tortillas and possibly some flan?? Hmmmm
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Delicious! Made in crock pot and it turned out mighty fine.
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Great flavor and it freezes well for eating later. I made it with a jalapeno pepper with slits cut in it and added whole. Turned out great with a pleasing amount of heat for most tastes around here.
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Made this tonight and followed the recipe exactly. I used a 5 lb pork shoulder roast that I cooked for 3 hours in the oven. That made about 4 cups of meat. It was delicious and its my first time making posole. There was a storm today and the house smelled so good, warm and comforting. By the way, added 2 blackened jalapenos. There were no leftovers, not even a teaspoon full. My only concern is how much grease is in the dish. Tried to cut out the fat, but the roast had a lot of fat. There was just no way around the posole having a lot of fat.
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What a great dish to bring in he New Year!! Never tried making this soup because I thought it was way too challenging. This recipe is so easy to follow and my family can't wait until I make it again. I tried it with the 2 jalapeno peppers which added a good little spicy kick to it. When served I sliced some radishes, lemon(slices), and had some "Menudo Mix" which consist of oregano,and peppers combined and of couse chopped cilantro, and onions. Served with warm corn tortillas. So, Dusbunni Thank You for sharing your recipe and Happy New Year:)
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Best Posole I have ever had.Thank you for sharing this wonderful recipe.
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Rave reviews all 'round. I, too, was looking for something to use left-over pork roast in. I ended up not using the jalopeno, as I was surprised it had enough "kick" as is. Served with nachos. Thanks Dustbunni!
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I had two overcooked kind of dry pork roasts so I was looking for a recipe for soup that had pork in it figuring that it would be fine once it was in a soup. It turned out great! I was looking for a recipe that was`nt tomato based so this sounded perfect. I doubled the recipe because I intended to can it. I used a big can each of white and yellow hominy, I cooked my own pinto beans, I cooked the onions in bacon grease like you suggested and followed your recipe exactly, it turned out great and made 6 quarts.Will definitely make again, thanks so much for a great recipe! Vi
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I didn't saute onions in the lard/bacon fat, I used olive oil. The spices and flavor were right on in this recipe. We loved this and will be making again. Thank you!
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This is one of my favorite recipes, and also one of the easiest! I use leftover pulled pork, so it has more of a smokier flavor than traditional posole. But we love that! I add a can of diced jalapenos for a little more heat.
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My wife and I loved this recipe! Slight variations I made were to saute three slices of chopped bacon in a tablespoon of olive oil, instead of using straight lard or bacon fat, and then added the onions. I also added a can of kidney beans (along with the pinto beans) for some additional color. Of course, I had to spice it up with a roasted jalapeno, chopped. A healthy squeeze of lime finishes this off perfectly! I expect to make this dish quite often and share it with our friends.
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